Harvest

1st/2nd week of September, manual harvest in boxes.

Winemaking

Destemming of the grapes and filling of the steel tanks for the alcoholic fermentation; the duration of the fermentation is about 10 days at a temperature of 25°C; subsequent racking and malolactic fermentation.

Refinement

In steel wine vessels adding yeast batter and performing periodic batonnage until the beginning of summer of the year following the harvest; repeated decanting is carried out until a natural clarification is obtained; bottling and subsequent maturation in horizontal bottles until the time of marketing.

Tasting

Intense ruby red color with violet reflections; the bouquet is very intense and persistent with hints of cherries, raspberries; in the mouth the wine is sapid, slightly bitter, typical of the vine, with a good structure and a good balance between alcohol and acidity.

Combinations in the kitchen

Excellent pairing with traditional Piedmontese first courses, with appetizers and also as an aperitif

Service temperature

16-18°C