Grape Varieties: Nebbiolo, barbera, merlot and cabernet sauvignon
Vine Training System: Guyot
Yield per Hectare: 85 quintals/ha
Harvest: From end of september to 20th October, depending on the variety
Vinification: Maceration for 8-10 days in stainless tank.
Maturation: 50% in stainless tanks , 25% in french barriques and 25% in 20 hl oak barrels
Notes: Great structured wine with a intense ruby red colour, it’s full of fruits of the forest and withered rose petal aromas, caressed by a delicate touch of vanilla and sweet spices. On the palate it feels warm, soft and elegantly velvety.
Serving suggestions: Red meat, roasts and game
Total Acidity: 5,4 gr/lt
Residual Sugars: 1,6 gr/lt
Dry Extracts: 25,6 gr/lt
Packaging: Cases of 6 bottles