medium and high hills (350-420metres), located in Serralunga d’Alba
implanted on miocene origin soils, rich in limestone and gray marl, interspersed with fine sand
After the harvest in the second decace of October, according to the tradition, the fermentation is carried out at controlled temperature (30-31 °C) in stainless steel vats with floating hat. Maximum duration of 15 days with frequent pumping over to optimize the extraction of polyphenolic substances. The malolactic fermentation occour at the end of the fermentation and after drawing off
3 years, 24 months in large Slavonian oak of 30 hl and 12 months in stainless steel tanks.Then the wine is bottled for further refinement, which varies according to the characteristics of the vintage. Never less than 12 months
The color is ruby red with garnet reflections. The nose is clean and intense, with hints of vanilla, spices, dried roses and undergrowth. The taste is dry, soft, full, velvety, harmonious and long-lasting. It can also pleasantly accompany the conversation at the end of the mealDownload the wine card
Ruby red color with garnet reflections. The nose is clean and intense. The taste is velvety and harmonious. It can pleasantly accompany the conversation at the end of the meal.