About this wine
Grapes
Nebbiolo.
Vinification
The grapes are harvested in mid-October. Traditional red-wine vinification includes a 15-day maceration, followed by malolactic fermentation.
Ageing
Maturation takes place in stainless steel, preserving and emphasizing the wine’s aromas and intense flavour.
Technical data
Average yield is 55 hl/ha. Alcohol is 13.5% vol. ± 0.5, total acidity is 5.5 g/L ± 0.5 and residual sugar is below 2 g/L. The listed bottle format is 750 ml.
Tasting profile
Ruby red with garnet reflections. The nose is delicate and characteristic, lightly spicy, with violet and raspberry notes. Dry and medium-to-full-bodied, the palate is appropriately tannic, velvety and harmonious.
Serving and pairing
Serve at 18–20°C. Pair with assorted cured meats, fried dishes, flavourful first courses and fondue. It also suits white and red meats, especially grilled or oven-roasted preparations.
Label / history
Nebbiolo is described as a sensitive and demanding Piedmontese black grape. Its name is traditionally associated with the autumn fog that envelops the hills around the mid-October harvest.
