Description
Grape blend:
Nebbiolo and Barbera
Vineyard:
Production area: Langhe and Roero
Altitude: 300 to 450 m asl
Soil composition: limestone and clay
Exposure: South – South-West
Average yield: 7500 kg/ha
Vine training method: Guyot
Harvesting period: late September, early October
Winemaking notes:
Vinification: de-stalking-pressing, maceration in temperature-controlled tanks at a temperature of 25-26 °C with daily pumping over of the must for 12-15 days, followed by malolactic fermentation
Ageing: in oak barrels of varying capacities
Tasting notes:
Colour: garnet red with a purplish tinge
Aroma: violet and plum evolving into notes of cocoa and vanilla
Flavour: excellent balance between acidity and tannins
Serving temperature:
16-18°C
Recommended pairings:
Red meats and mature cheeses