Nebbiolo 100%
Harvest period
2nd, 3rd week of October. The grapes are thinned out around the first ten days of August; the harvest is hand harvest.
Destemming and filling of steel tanks for the alcoholic fermentation; the duration of the fermentation is about 18-20 days at a temperature of 30-33 ° C; racking and subsequent malolactic fermentation.
In barrels of 500 liters by adding yeast batter and performing regular lees stirring for about 36 months; ended this long period in wood, performing 2-3 decanting to obtain a natural clarification; bottling and subsequent rest of the bottles in a horizontal position until the moment of commercialization
Tasting notes
Garnet red color with orange reflections; The bouquet is very intense, complex and persistent with hints of licorice, violets and red fruit jam; in the mouth the wine is austere, warm, soft and enveloping.
It may present a slight deposit in the bottle due to natural sedimentation and the non-use of fining agents.
In kitchen
Perfect pairing with main meat, especially braised meats, roasts; It expresses all its peculiarities with game and cheeses.
Service temperature