D.O.C.

Variety Nebbiolo 100%
Soil Sandy, medium-calcareous
Exposure/Altitude East, South-East from 200 to 300 m a.s.l.
Training system Guyot
Density per ha/Yeld 4.500 vines/8 tons
Harvest Manual picking in crates
Winemaking Fermentation with skin contact for 36-48 hours. After skin separation, long fermentation at low temperature
Aging In steel vats at low temperature
Colour Dark brillliant pink
Bouquet Typically varietal violet aromas
Taste Fresh and fruity scents such as pomegranate and cherry
Tasting 10-12°C
Pairing As appetizer or with starters, fish and crustaceous dishes
Alcohol 13,5% vol
Bottles per year 10.000
Longevity/Storage 2-3 years/14-15°C