Rivaia

Monferrato Rosso D.O.C.

Nebbiolo 70% - Barbera 30%

Production.
The Nebbiolo grape, widely grown in Monferrato in the pre-phylloxera age, characterizes this wine. The vineyards face south-southwest with limestone marl soil; the production per hectare is 5 t. Manual harvest takes place in early October.

Winemaking process.
The alcoholic fermentation takes place at a temperature of about 30 ° C in the early days, for an optimum extraction of the anthocyanins, then continues at 28 ° C until the end, for a gentle extraction of the tannins.
The malolactic fermentation is carried out before the introduction of wood.

Refinement.
The aging is carried out in barrels of 225 liters, for a period of about 18 months, and after bottling it rests for at least 6 months.

Colour.
Red intense, bright ruby.

Scent/Nose.
Ethereal, with notes of raspberry, blackberry and spices.

Taste.
Full beginning, silky, balanced, harmonious and persistent.

Matching.
Excellent with stews, braised meats and wild boar.

Serving temperature.
18°C.

Rivaia.