Careful selection of the grapes in the vineyard. Soft de-stemming and crushing. Fermentation takes place in 70% wooden barrells and 30% in stanless steel. No temperature control is put in place. The average maceration time is 30 days for the Nebbiolo and 10-15 days for the Croatina. This is followed by a period of Malolactic fermention in wood. The wine is then aged for 24 month in Slovanian oak barrells Allier oak barrique.
- Piemonte, Italy
Method & Production
This is a highly complex wine with a really elegant nose; it has hints of cassis, cherries, wild strawberries, white truffle, rose water and orange marmalade. Medium body, firm, with ripe tannins, this is a very clean and elegant wine with red fruit flavours on the palate and a long, mineral finish.
As a general rule, all wines suit best with their local cuisine and therefore we suggest Paniscia. Paniscia is a risotto made with arborio rice, borlotti beans, local red wine, lard, pork rind and local salami.