Winemaking Process
Manual harvest of the grapes in 20 kg ventilated crates. Destemming and gentle crushing of the bunches. Fermentation in stainless steel tanks at a controlled temperature of 26°C. Maceration lasts approximately 15 days with pump-overs and délestage.
Malolactic Fermentation: Completed
Aging: 4 months in large French oak barrels
Bottle Aging: Minimum of 1 year
Serving Temperature: 18°C

Tasting Notes
The wine exhibits a clear, deep ruby-red color.
On the nose, it is intense and complex, with aromas of very ripe red fruits, hints of cherries in alcohol, vegetal notes of hay and fresh tobacco, sweet licorice, and cocoa. Balsamic nuances of juniper add to its aromatic profile.
On the palate, it is warm and soft, with pronounced yet balanced freshness and light tannins. The wine has a long, persistent finish, echoing the balsamic notes detected on the nose.

Thanks to its freshness, this wine is highly versatile and pairs well with a variety of foods. Ideal companions include cured meats, robiola di Roccaverano with mustard, or dishes like agnolotti del plin with butter and sage, as well as a traditional Piedmontese mixed boiled meat platter (gran bollito misto).