D.O.C.G.

Variety Nebbiolo 100%
Soil Sandy, calcareous
Exposure/Altitude South at 350 m a.s.l.
Training system Guyot
Density per ha/Yeld 5.000 vines/7 tons
Harvest Manual picking in crates
Winemaking Traditional fermentation with skin contact for 7 days. Submerged cap maceration for 7 days
Aging In oak vat for 12-15 months
Colour Ruby red with garnet tints
Bouquet The barrel aging completes the characteristics of the Roero, enriching it with the scents of licorice, vanilla and spices
Taste The long aging smoothes the tannic edges of Nebbiolo, softening the tones that become velvety while maintaining a strong body
Tasting 18-20°C
Pairing Roasted beef dishes, matured cheeses
Alcohol 14% vol
Bottles per year 4.000
Longevity/Storage 7-8 years/14-15°C