Monferrato Rosso D.O.C.

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.

The aging is carried out half in barrels of 225 liters and half in barrels of 30 hl, for a period of about 36 months, and after bottling it rests for at least 6-9 months.

Red intense, bright ruby.

Ethereal, with notes of raspberry, blackberry and spices.

Full beginning, silky, balanced, harmonious and persistent.

Excellent with stews, braised meats and wild boar.

Serving temperature.
18° C.