Location: La Morra
Vine Variety: Nebbiolo 100%
Vinification and refining: Fermentation and maceration go on for about 10 days in temperature - controlled tanks, using native yeasts. Afterwards, “submerged cap fermentation” follows. In this special type of fermentation, the grape skins are kept in contact with the must, for about 3 to 4 weeks time. The wine is eventually transferred into large wood barrels.
Tasting notes: Ruby red colour with brick-like hues. It’s traditional to the nose, with reminiscences of ripe fruits and chocolate. A full-bodied wine with great structure, elegant in its tannin and very persistent.
Serving temperature: 16-17°C.