It comes from Nebbiolo grapes ripened at 350 meters above sea level, coming from 3 hectares of vineyards in Monforte d’Alba and Serralunga, vineyards from 10 to 40 years. Fermentation and maceration last from two to three weeks without inoculation of yeasts and in the absence of added sulfur. Aging for ten months takes place in stainless steel tanks and subsequently in the approximately 10,000 bottles produced.
Intense ruby red color with garnet reflections, notes of ripe red fruit, pepper and anise are very evident on the nose. In the mouth it is balanced and full, with a very long and persistent finish.
Wine capable of evolving 5 years or more.
Taste it at a temperature of 16 ° -18 ° C combined with pappardelle with wild boar sauce.
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The term Nebbiolo seems to derive from "fog", it is not clear whether to define the appearance of the grape, dark, but tarnished (clouded) by abundant bloom, or if due to the very late ripening of the grapes, which often leads to harvesting in the period of autumn mists.