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Description
Grape blend: Barbaresco 100%
Vineyard:
Production area: Barbaresco and Neive
Altitude: 270 to 300 m asl
Soil composition: blue marl of calcareous matrix
Exposure: South
Vine training method: Guyot
Harvesting period: October[ by hand
Winemaking notes:
Vinification: destemming-pressing, maceration in temperature-controlled tanks at a temperature of 26°C for 3 weeks with daily pumping over the must, followed by spontaneous malolactic fermentation
Ageing: in oak barrels, 24 months approx
Tasting notes:
Colour: garnet red
Aroma: light spicy background with pepper in evidence. It has notes of berry jam and floral notes reminescent of rose
Flavour: fenveloping tannins persistent aftertaste
Serving temperature: 16-18°C
Recommended pairings:
Red meats, game meats, braised meats and seasoned cheeses. Recipes with withe truffles and mushrooms, with autumn vegetables such as pumpinks or legume soups.[/vc_column_text][/vc_column][/vc_row]
