GRAPE VARIETY: 100% NEBBIOLO
TRAINING: GUYOT COUNTER˝ESPALIER TRAINING SYSTEM
HARVESTING PERIOD: SECOND / THIRD DECADE OF OCTOBER
VINIFICATION: TRADITIONAL IN STAINLESS STEEL WITH EMERGED CAP FOR 10 DAYS
WITH 3 DAILY PUMPING OVER AT CONTROLLED TEMPERATURE (C.A 25° C)
AGING: MALOLACTIC FERMENTATION IN WOOD FOR THE WHOLE MASS, 40% OF THE VOLUME IN SECOND PASSAGE BARRIQUES FOR 6 MONTHS, THEN ASSEMBLING AND AGING IN BOTTLE
PAIRINGS: MEATS AND CHEESES
SERVING TEMPERATURE: 15-18° C
PACKAGING: BOX OF 6 HORIZONTAL BOTTLES
CLOSING: AGGLOMERATED CORK 1+1 CORK TCA FREE