Wine-Making:
This wine is the product of a careful mix between indigenous vines,
like Barbera and Nebbiolo, and the expertly calibrated addition of more
international vines. The grapes are picked separately, when each is
completely ripe; they are then left to ferment, with no additives, at
a temperature of 28-30°C and drawing off only occurs when fermentation
is complete.
Refinement:
The newly produced wines are then mixed using percentages that may vary
slightly from one year to the next depending on the quality and characteristics
of the different vines.
The resulting wine is left to mature for about eighteen months in small
oak barrels made partly from new wood and partly from wood used for
the second time. Over this period the various components blend together
and fuse to form a new wine.
Organolectic Features:
It is a deep, intense ruby red, slightly tinged with purple. The bouquet
is intensely floral, with a predominance of rose, with a wonderful blend
of alluring notes reminiscent of small forest fruits.
Food and Wine:
This fine wine, characterised by its strong structure and elegance,
its complexity and harmony, is ideally served with main courses of roast
or braised meat and small game.
Temperature:
Serve at 18-20 °C.
Storage:
Bottles should be stored flat in a cool, well ventilated room, and protected
from light and vibrations.
