Harvest

2nd week of October, manual harvest in boxes.

Winemaking

Destemming and filling of steel tanks for the alcoholic fermentation; the duration of the fermentation is about 15 days at a temperature of 28-30 ° C; racking and subsequent malolactic fermentation.

Refinement

Steel adding yeast batter and performing regular lees stirring until early summer of the year following the year of harvest; performing repeated decanting to obtain a natural clarification; bottling and subsequent aging in bottles stored horizontally up to the time of marketing.

Tasting notes

Garnet red colored wine with light orange reflections; The bouquet is very intense and persistent with hints of licorice, violets and cherries; in the mouth the wine is full- bodied, well-structured and with a good balance between alcohol, tannins and acidity.

Combinations in the kitchen

The combination with the first of the Piedmont tradition, it is recommended especially with first courses and based on red and white meat grilled.

Service temperature

16-18°C