Grape blend: Nebbiolo 100%
Production area: La Morra
Altitude: 450 to 480 m asl
Soil composition: limestone and clay with sandy pockets
Exposure: South – South-West
Vine training system: Guyot
Harvesting period: mid-October
Vinification: de-stalking-pressing, maceration in temperature-controlled tanks at a temperature of 25-26°C with daily pumping over of the must for about 20 days, followed by malolactic fermentation
Ageing: in oak barrels of varying capacities, minimum 18 months.
Colour: garnet red
Aroma: violet, rose and cherry evolving into light notes of chocolate and hay.
Flavour: pleasantly dry and full thanks to the excellent balance between the acidity and the noble tannins of nebbiolo
16-18 ° C
red meats, wild game meats, braised meats and mature cheeses