A Nebbiolo to drink in company, without asking too many questions. Fresh and without wood, fruity, extremely drinkable, but not banal. We recommend drinking it fresh, perhaps with a platter of cold cuts or with a nice plate of tajarin with ragù. Vinification of grapes coming mostly from the municipalities of La Morra and Levice and a small part from the municipalities of Vicoforte and Monticello d'Alba. The alcoholic fermentation takes place mostly in cement and partly in steel (depending on the vintage) and lasts about 10-12 days. Malolactic fermentation follows in cement or steel and cold stabilization outside or in thermo-conditioned steel tanks. After stabilization, the wine continues to refine for a few months in cement, steel or fiberglass, before being bottled, usually between April and May of the year following the harvest.
A Nebbiolo to drink in company, without asking too many questions. Fresh and without wood, fruity, extremely drinkable, but not banal. We recommend drinking it fresh, perhaps with a platter of cold cuts or with a nice plate of tajarin with ragù. Vinification of grapes coming mostly from the municipalities of La Morra and Levice and a small part from the municipalities of Vicoforte and Monticello d'Alba. The alcoholic fermentation takes place mostly in cement and partly in steel (depending on the vintage) and lasts about 10-12 days. Malolactic fermentation follows in cement or steel and cold stabilization outside or in thermo-conditioned steel tanks. After stabilization, the wine continues to refine for a few months in cement, steel or fiberglass, before being bottled, usually between April and May of the year following the harvest.
