About the wine
Pressing – Fermentation at a controlled temperature of 26°C, average maceration duration 15 days. Malolactic fermentation in November in steel. Maturation for about 10 months in tonneaux and French and Slavonian oak casks, minimum 6 months in bottle before release.
At the sight it is red with garnet highlights, not so intense, tipical of a Nebbiolo in purity.. Fruity and floral, reminiscent of intense almost spicy cherries, with a fresh citrus note. Dry, warm, fairly soft and with good tannins. Longevity of about 15 years
Recommended with red meats and spicy foods.