Rivalling Barolo as Piedmont’s best red wine, this wine has delicate, refined savoury aromas with baked sour cherry and earthy tones.
Vinification took place in temperature controlled tanks with maceration lasting for 17 to 18 days on the skins. A gentle ‘shower system’ of submerging the cap was used during fermentation which took place at between 27 to 32å¡C. Malolactic fermentation took place in tank, before the wine was racked to large oak casks for 18 months. Further refinement took place in the bottle for a minimum of six months.
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