Grape Variety Nebbiolo

Harvest end of September.
Vinification traditional red-wine making. Grapes destemming, squeezing and long maceration on peels over 10-12 days. Controlled temperature fermentation, subsequent drawing off and malolactic fermentation. Refining in wood barrels.

TECHNICAL INFORMATION
Alcohol 14%vol
Acidity 5 g/l tartaric acid

ORGANOLEPTIC FEATURES
Color ruby red with garnet glints.
Scent ethereal, slight hints of viola. Spicy notes arise with ageing
Taste elegant, full-bodied, harmonious; the long finish delivers spicy and tobacco scents.

IDEAL SERVING TEMPERATURE:16 - 18°C