Denominazione di Origine Controllata
Nebbiolo grapes from the best positions in the zones of Castellinaldo and Castagnito (CN).
vines are trained with the guyot method and yield approximately 80 quintals per hectare. The grapes
are generally harvested in mid-October.
The grapes are collected in baskets and immediately taken
to the cellar to be pressed and de-stemmed. They are then put into special temperature-controlled
vats where they ferment for about 10 days, with frequent repassing
to extract colouring elements. After alcoholic fermentation, the wine is stored in temperature-controlled
steel vats to promote malolactic fermentation.
In Spring, the wine is transferred to oak barrels to age for
at least 12 months. After ageing, the perfectly mature and clear wine is bottled.
Ruby colour with slight brick redreflections. Intense, persistent
and variegated nose, with notes of dired roses
Fine, rich structure, with good tannin.
Serve at 18° C. To drink with roastd or grilled meats or moderately aged