Grape: Nebbiolo 100%
Production area: Monferrato
Grapes origin: Loazzolo and Incisa Scapaccino
Harvest: end of October
Vinification: destemming of the bunches without pressing the grapes Maceration of the skins for 14/18 days with the aid of pumping over and delestage, conduction alcoholic fermentation at 26-28 ° C and subsequent malolactic fermentation at 18-20°C.
Aging: one year in oak barrels.
Bottling: in the second following spring the harvest and subsequent rest in bottle for 6/8 months.
Colour: intense ruby red with slight garnet reflections, brilliant Bouquet: intense, delicate, with pleasant balsamic and spicy notes.
Taste: dry, full-bodied, velvety and harmonious.
Temperature: 16-18 °C.
Pairings: risotto, light fried foods, fondue with truffles and white meats.