Production area

Nebbiolo is the vine that most faithfully transfers the peculiarities of the terroir to the bunches: it extracts mineral salts and trace elements that enrich the structure of the limestone-clay hills, fragrant and fruity aromas from the soils rich in sand and silt. The union of these qualities allows the birth of a wine that combines body with elegance, fruitiness with fullness and harmony.

Vineyard cultivation

The vines are trained in counter-espalier with the Guyot system, on well-sloping hills, sometimes very steep.

Winemaking

The freshly harvested grapes arrive in the cellar intact, where they are quickly destemmed and delicately pressed so as to extract only the most noble and aromatic fractions from the skin and the outermost area of the grape. Fermentation, at a controlled temperature, takes place in thermo-conditioned tanks. The maceration on the skins continues throughout the fermentation: periodic soft pumping over, with must that has, day after day, a higher alcohol content, allows the delicate extraction of tannins and color in a gradual and selective way. The separation of the peels occurs only when all the sugar has transformed into alcohol.

Refinement

Decanted into vitrified concrete vats, it maintains the post-fermentation temperature of around 22°C for a long time. In this way the malolactic fermentation starts and ends spontaneously in a short time. A maturation of a few months in oak barrels, modulated each year based on the characteristics of the wine, completes its evolution, refining its harmony and increasing the breadth of the bouquet. The maturation plateau is between 2 and 8 years.

Organoleptic characteristics

The color is ruby red, brilliant, with garnet edges. The sweet notes of wild berry jam emerge on the nose alongside notes of wild violet in the background. The flavor is intense, with spicy hints of cinnamon and nutmeg, structured but well balanced, with soft and persuasive tannins.

Gastronomic pairings

Thanks to its structure, it accompanies tasty appetizers, first courses with rich seasonings, roasted or stewed meats. It is an ideal companion for cold cuts and mature cheeses