Description

Vinification: The Nebbiolo grapes come from vineyards in the communes of Alba and Treiso. The different exposures of the vineyards guarantee the balance of the wine in each vintage produced. The hand-picked grapes are selected, destemmed and crushed. Fermentation and maceration take place for about 10 days in stainless steel tanks at a controlled temperature of between 26 and 28 °C. After malolactic fermentation, the wine matures for 12 months in oak barrels.

Organoleptic characteristics: Garnet colour with ruby red reflections. Intense, linear bouquet. Hints of rose and cherry jam. Soft and velvety tannin. Robust and elegant on the palate.

Pairings: earthy first courses, red meats and medium-aged cheeses.

Ideal serving temperature: 16° – 18°