Harvest period

1st week of September, manual harvest in boxes.

Winemaking

Destemming of the grapes and filling of steel tanks for alcoholic fermentation; fermentation lasts approximately 12 days at a temperature of 28-30°C; subsequent racking and malolactic fermentation.

Refinement

In 225-liter barriques, adding yeast batter and performing periodic batonnage until early summer of the year following the harvest. Repeated racking is performed until natural clarification is achieved. The wine is bottled and then aged horizontally until released for sale.

Tasting notes

A deep ruby ​​red wine with purple highlights; the bouquet is very intense and persistent with hints of cherries, blackberries, and a light note of vanilla due to the aging in wood; on the palate, the wine is savory, well-structured, and with a good balance between alcohol and acidity.

In kitchen

Excellent with traditional Piedmontese first courses, especially with stewed meats and cheeses.

Service temperature

16°-18°C