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mid - October
Rapid grapes pressing and immediate start of alcolic fermentation whith selectioned yeast (neutral). The maceration during 40 day in inox tank.
Totale sulfur dioxid
2 years in large woods barrels and little (All used).
minimal filtration and after bottling whith natural cork.
Hiht tonality and medium intensity. Tipic of Nebbiolo wine. Rubi red. Brilliant.
Tipic natural falvours of Nebbiolo. Balsamic sensation, spices, rose and violet.
mineral, enveloping, very velvety.
Ideal for roasted, boiled meats, aged cheeses