”Excellent to accompany boiled meat and strong flavoured cheese. Daily wine.”
Exposure: West South-West.
Soil: very steep, plastic, hardly workable, rich in clay and tuff.
Vine variety: Barbera
Area of production: Monforte d’Alba – Barolo – Novello.
Harvest: manual, with grape selection at the vineyard.
Kg of grapes per hectare: 7.000
Vinification: “red”, with skin maceration in stainless steel vats.
Fermentation time: must and skins are kept in contact for 9/12 days, punched down daily and finally racked.
Temperature for fermentation: variable, to peaks of 32°C
Ageing in the cellar: the new wine is kept 2-4 months in steel tanks; it is decanted several times, and finally aged in Slavonian oak barrels (20- 30hl capacity) for 18 months before being bottled. Ageing in the bottle: 6 months.
Bottles produced: 23.000 x 0.75l bottles, 800 x 1.5l magnum bottles and 1.000 x 0.375l bottles.
Matching with food: excellent to accompany boiled meat and strong flavoured cheese. Daily wine.
Drink at: 16-18°C
Alcohol content: 14.00% vol.
Colour: Lively ruby red in colour with purple- and violet-bluish hues. Currant and sour black cherry scented with hints of ripe plum and prune on a spicy background. A mouth-filling body and a good structure blended in a very pleasant traditional wood.