During vinification, maceration is done with the skins for 14 days with frequent remontages. Malolactic fermentation takes place in steel, and aging is done for two years in barriques (25% new – 75% used). The wine is bottled without filtration, then aged in the bottle for 6-9 months. The color is bright red. On the nose, it is ethereal with fruity notes of black cherries and blackberries and spices. On the palate, it is dry, full-bodied, with the right acidity and softness. Recommended pairing with classic Piedmontese recipes and not too flavorful dishes, mostly meat-based dishes. Recommended temperature: 16-18° C
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During vinification, maceration is done with the skins for 14 days with frequent remontages. Malolactic fermentation takes place in steel, and aging is done for two years in barriques (25% new – 75% used). The wine is bottled without filtration, then aged in the bottle for 6-9 months. The color is bright red. On the nose, it is ethereal with fruity notes of black cherries and blackberries and spices. On the palate, it is dry, full-bodied, with the right acidity and softness. Recommended pairing with classic Piedmontese recipes and not too flavorful dishes, mostly meat-based dishes. Recommended temperature: 16-18° C
