Grape Variety

100% Nebbiolo da Barbaresco

Harvest

late October-early November. The grapes are harvested by hand in perforated baskets to allow air to pass through the bunches. The pressing is soft. Cold maceration for 24 hours at 12°C (for certain years).

Fermentation

“Pied de cuve” with selected yeasts and 15-20 days of fermentation at a controlled temperature (27°C) with open repassing of must over the grape dregs at key stages of the process. Racking and gentle pressing to obtain only the best wine. Natural malolactic fermentation in a temperature controlled environment (20°C).

Bouquet

Jams and strong spices (tobacco and liquorice).

Taste

Very long and lingering aftertaste. Soft and austere with ageing.

Alcohol content

From 13.5% to 14.5% Vol. (Depending on the vintage)

Gastronomic combinations

Main courses of meat and mature cheeses. Interesting pairing with hazelnut tart. Sipping wine.