Description
VINEYARDS
| VARIETALS | Nebbiolo 15% Barbera 75% Cabernet S. 10% |
| RAISING SYSTEM | Guyot |
| ALTITUDE | 450 m a.s.l. |
| ASPECT | South |
| SOIL | Calcareous-clayey |
| YEAR OF PLANTATION | Nebbiolo 1970- Barbera 1964 – Cabernet 1982 |
| HECTARS TOTAL | 1 ha |
| YIELDS PER HECTARE | 4500 kilograms/hectare (3000 litre/hectare, that is 4000 bottles/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: 24 months in French oak barrels (new oak) |
TASTING NOTE
| COLOUR | Deep Ruby red with purple highlights |
| BOUQUET | Intense bouquet of ripe red fruits typical of Barbera. The ageing in oak barrels of the Cabernet Sauvignon gives it spicy and balsamic notes |
| TASTE | Outstanding structure with sweet and valvety tannins that “mark” the presence of the large structure of Nebbiolo and the typical acidity of Barbera that join the seductive curves of Cabernet |
| ALCOHOL | 14% by vol |
| LONGEVITY | 10 years |
| SERVING TEMPERATURE | 18°C. Decant a couble of hours earlier |
| FOOD MATCHING | Excellent with roasted meat (game) and brased veal. Most enjoyable with salami and mature cheese |