100% Nebbiolo
As soon as the grapes reach the winery, they are de-stemmed and crushed, and the fermentation is carried out by using
selected yeasts at a temperature of 30-32 °C. The must is pumped over the skins regularly to optimize the extraction of colour and tannins. The maceration lasts 10-12 days, and the malolactic fermentation takes place before the end of the winter.
The wine begins to mature in the January following the vintage, in 2.000 and 3.000 litre barrels made of oak from Allier. After around a year in wood, the wine spends a short time in stainless steel before completing its ageing process in the bottle.
Ruby-red with garnet highlights; on the nose ripe plums, blueberries and violets merge harmoniously with hints
of liquorice, cinnamon and tobacco. Well-structured tannins and intense fruit fill the mouth with a closely-packed, full flavour.
Ideal with big red meat dishes and medium or mature cheeses.
James Suckling – 93
