GRAPE VARIETY: Nebbiolo

HARVEST: Manual harvest, carried out from the second half of August to early September.

WINEMAKING: Gentle pressing of whole grapes and temperature-controlled fermentation at approximately 15–16°C. In spring, the wine is bottled and undergoes a second fermentation directly in the bottle.

AGEING: In the bottle, on its own fermentation lees, for a minimum of 24 months.

FOOD PAIRINGS: Ideal as an aperitif and with fresh fruit. It also pairs particularly well with fish dishes, delicate risottos, vegetable-based first courses and shellfish. It is also worth trying with grilled and barbecued dishes.

SERVING TEMPERATURE: 4–6°C

CHARACTERISTICS: A wine with a bright, delicate pink hue and a fine, persistent mousse. On the nose, it is fruity, with notes of yeast and bread crust. The palate is dry and slightly off-dry, with a savoury character and persistent floral notes.

ACTUAL ALCOHOLIC STRENGTH: 12.50% vol.