Produced with the noblest grapes of the Langhe, through a red vinification process with 5-hour cold maceration of the skins.
The must is then separated from the skins and placed in steel vats to ferment. Not barrel-aged.
Rich and complex bouquet on the nose, floral with red fruit and slightly woody notes; great aromatic potential in the mouth.
Excellent with seafood and white meats.
Serving temperature :12° - 14°
Alcoholic content:From 12.50% to 13.50% Vol. depending on the vintage
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