Description
VINEYARDS
| VARIETALS | Nebbiolo 100% |
| RAISING SYSTEM | Guyot |
| ALTITUDE | 450 m a.s.l. |
| ASPECT | South |
| SOIL | Calcareous-clayey |
| YEAR OF PLANTATION | 1970 |
| HECTARS TOTAL | 1 Hectare |
| YIELDS PER HECTARE | 3000 kilograms/hectare (2000 litres/hectare) |
VINIFICATION
| HARVEST | Thinning out of the grapes in two phases (3-4 bunches per vine are left). Harvest time: around mid October Grapes are de-stemmed and crushed |
| FERMENTATION MACERATION | In stainless steel tanks at constant temperature. Each process lasts about 18 – 20 days. Fermentation completes in barrels. Natural decanting |
| FINING AND AGEING | Secondary fermentation in barrels. Ageing: 60 months in French oak barrels. 60% new oak, 40% deuxième passage |
TASTING NOTES
| COLOUR | Deep intense garnet red with orange reflections |
| BOUQUET | Vharming bouquet of ripen fruit and preserves. Typical notes of cherry. Loaded with fresh balsamic and spicy flavours that turn to understones of Indina spices. Full-bodied, with chewy yet round tannins and a long exotc fruit aftertaste |
| TASTE | Full-bodied and livevly, with chewy yet round tannins and a long exotic fruit aftertaste |
| ALCOHOL | 14% by vol |
| LONGEVITY | 10 years |
| SERVING TEMPERATURE | 18°C. Decant a couple of hours earlier |
| FOOD MATCHING | Excellent with roasted meat (game) and brased veal. Most enjoyable with salami and mature cheese |