Variety: Nebbiolo 95% 5% Barbera / Freisa
Breeding: pergola and back.
Yield per hectare: 90q
Maximum production of bottles per hectare: 6000
Winemaking: Rapid de-stemming and crushing the grapes and instant alcoholic fermentation. Maceration for 7-9 days Vitrified cement. Racking and starting malolactic fermentation.
Refinement: at least 12 months in cement. A fraction accomplishes this by aging in oak barrels.
Bottling: Minimum filtration and bottling with cork natural cork. Bottle aging for 2 months.
Drinking: 12.5-13.5% Vol
Total acidity: 4.5 / 5.5 g / L
pH: 3.4 / 3.45
Total sulfur maximum: 80 mg / L
Holding the bottle in years: 3-6 years.
Color: Hue medium and high color intensity. Typical of Nebbiolo. Ruby red. Brilliant.
Aroma: Aromas typical of Nebbiolo and natural. Balsamic, spicy, pink.
Taste: acid in fairness, mineral, not too tannic, enveloping.
Serving suggestions: Ideal for appetizers, pasta with meat sauce, meat.