Vineyard area

Monforte d’Alba

Grapes

Nebbiolo

Exposure

South-south/west

Altitude

430 metres above sea level

Soil

Marly and chalky

Training system

Guyot

Yield per hectare

6 tons

Harvest

Exclusively by hand, in the second half of October.

Fermentation temperature

26 C°

Vinification and fining

Fermentation and maceration at controlled temperature (betwee 26 and 28°C) in stainless steel vats last 15-18 days. Immediately after, the malolactic fermentation is naturally performed and followed by a fining in big Slavonian oak casks for 24 months. A further ageing in the bottle of several months is required.

Tasting notes

Appearance

Intense garnet hue

Bouquet

Ethereal and outstandingly complex in its smartness. Ranging from floral and fruity notes of dried rose petal, cherry and plum to sweet and spicy hints of cinnamon and vanilla. The ending is rich and reminding chocolate and tobacco flavours.

Taste

Voluptuous, charming and well-balanced, endowed with a remarkable structure and refined dusty tannins. The liquorice aftertaste is endless. Once tasted, you would never stop swallowing it to discover, at any time, new organoleptic sensations.

Serving temperature

19°-20°C. Allow the wine to decant for at least one hour before pouring it.

Glass

Red wine glass

Food coupling

Red meat, ripe cheese