Langhe D.O.C.

Grape variety: organically grown Nebbiolo from estate-owned vineyards.

Vinification: soft crushing of the grapes with de-stemming; static
fermentation in oak casks with indigenous yeasts selected from our
vineyards at the controlled temperature of 25 °C; maceration for about
10 days, frequent basting of the skins.

Organoleptic characteristics

Color: ruby red, gaining garnet highlights with ageing.

Nose: intense, full bodied, with red fruits notes; floral hints of rose,
violet and wisteria.

Mouth: dry, robust, fairly tannic when young.

Scarica PDF