Grape variety: 100% Nebbiolo.
Altitude: 250 m.s.l.m.
Cultural notes: vineyard grown organically. Planting sixth of 4500 plants per hectare; low espalier Guyot training.
Harvesting period: first ten days of October; harvest by hand with careful selection of the bunches.
Vinification: soft pressing and de-stemming of the grapes; static fermentation with indigenous yeasts selected from our vineyards and at a controlled temperature of 25 ° C; subsequent maceration for about 10 days with frequent spraying of the skins.
Aging: 12 months in 500 l tonneaux. Refinement in the bottle for at least 6 months.
Color: ruby red, acquires garnet red reflections with aging.
Bouquet: intense, full, with notes of small red fruits and floral sensations of rose, violet and wisteria.
Taste: dry, full-bodied, rightly tannic when young.
Food matches: risottos, light fries, fondue, white meats.
Serving advice: it is preferable to enjoy it in large glasses that promote oxygenation and enhance its aroma. Serving temperature of 16-18 ° C is recommended.
Preservation method: keep the bottles horizontally in rooms at a constant temperature as far as possible and away from light sources