Description
Production area
The land, facing south-east at a height average of 280 meters above sea level, they consist mainly of marl limestone, next to sandy sediments of alluvial origin.
Winemaking
After the crushing and destemming the pomace are kept in contact with the liquid part for about 15 days a temperatures between 28 and 30° in tanks of steel. At this stage, appropriate pumping overs are carried out. Then, malolactic fermentation takes place. It matures in French oak barriques for 12 months.
Taste
COLOUR: Pale ruby.
BOUQUET: Complex nose with hints of cherries in alcohol, blackberry with spicy notes, roasting and powdered cocoa.
PALATE: In the mouth it is slender, elegant, persuasive tannins.
Pairing:
A red that pairs perfectly with traditional Piedmontese boiled meats, with medium cheeses condiments such as Castelmagno and pasta dishes with meat sauces, perhaps a ragù of beef from the best Piedmontese breeds.
