Harvested by hand in small crates during October. The grapes, once in the cellar, were delicately pressed, fermentation starts with use of indigenous yeast took place in stainless steel tanks at controlled temperatures with daily pumping over for 30 days. After racking, the wine is put in large Slavonian oak barrels where malolactic fermentation takes place. The colour is deep garnet red, the nose expresses a complexity of aromas of violets and roses, with spicy hints of leather, liquorice and tobacco. The taste is full and intense with great tannin structure that gives it longevity. This Nebbiolo best accompanies rich sauces, stews, roasts and hard mature cheese.
Grape harvest by hand in hampers at the end of september, the grape once arrive in wine cellar is pressed delicately, alcoholic fermentation starts with the use of indigineus yeast and involves in temperature-controlled stainless steel tanks . After the wine is put for 6 months in great strokes of oak of slavonia where the fermentation malolactic happens. This classic process give to the wine the typical freshness and fruty perfumes of Barbera and at the same time a spicy fragrance taste.
Harvested by hand in small crates during September. The grapes once arrive in the cellar were delicately pressed, fermentation starts with use of indigenous yeast and took place in stainless steel tanks at controlled temperatures with daily pumping over for 15 days. On completion of the malolactic fermentation, the wine was aged in steel for 6 months. On tasting the colour is ruby red with violet hues, with the scent of fresh fruit, plums and blackberries with excellent fresh overtones. The taste in the mouth is enveloping, fresh and sapid. A wine to accompany the entire meal.