Variety: Nebbiolo
Harvest period: end of september
Vinification
Destemmed and crushed
Thermo-controlled fermentation at a temperature of 30°-33°C (82°-85°F)
Average time of maceration:15 days
Malolactic Fermentation in November in steel vats
Refinement: three years in French oak barriques and oak slavonian barrels
Longevity of wine: 8 to 10 years
Tasting notes
A slightly faded ruby red.
Fine, delicate and persistent bouquet with characteristic trace scents of strawberry and raspberry.
Pleasantly bitterish, velvety, at once elegant and full.
Food matches
A wine suited to our hearty local dishes as well as refined meat dishes and aged cheeses.