Questo vino
Grapes: 100% Nebbiolo.
Harvest: from the second ten days of September to the first ten days of October.
Pressing: a proportion of whole grapes is used before fermentation; static settling takes place at 4–5°C in contact with the lees for 4–7 days.
Fermentation: approximately 15 days at 16–17°C, partly in stainless steel, partly in used tonneaux and partly in ceramic amphorae.
Aging: 4–5 months on the lees in stainless steel, tonneaux and ceramic amphorae.
Characteristics: pale cherry pink. Delicate aromas of peach, raspberry and rose. Balanced, crisp and lively on the palate, with a savoury finish.
Serving temperature: 10–12°C.
