GRAPE VARIETY: Nebbiolo.

FERMENTATION: fermentation and maceration in stainless steel tanks for 2 weeks at a controlled temperature of 28°C followed by malo-lactic fermentation in 500-litre oak barrels.

AGING: about 20 months in 500 litre oak barrels and 10 months in the bottle.

CHARACTERISTICS:
Colour: garnet red.
Bouquet: complex, intense, with hints of spices and black pepper.
Flavour: full bodied and harmonious, with delicate and velvety tannins, with a long and
persistent finish.

NOTES: accompanies entire meal, including meats, roasts, game and cheese. Very suitable for longer aging too. Serve at 18-20° C.