Description

PRODUCTION- Between 500 and 1,500 bottles a year.

GRAPE VARIETIES – 100% Nebbiolo

TERRAIN – Clay-limestone.

HARVESTING – By hand in boxes.

VINIFICATION – Destemming and cold maceration. Fermented in French oak barrels for about 10 days with regular punching down and pumping over. Maceration

post-fermentation for about 3-4 weeks.

AGEING – 18 months in oak barrels.

COLOR – Garnet red.

PARFUMS – Intense, structured, spicy, with supple, mellow tannins and hints of red fruits, violets and rose.

FLAVOR – Well-balanced with a nice roundness and a retro olfaction on fruit and spices.

OPERATING TEMPERATURE – 18 to 20°C.

ALCOHOLIC STRENGTH – 14%

FOOD & WINE Pairings – Goes well with local dishes featuring truffles, game and mature/spicy cheeses.