Technical notes

Grape Variety Nebbiolo 100%

Alcool 14%

Colour Garnet Red

Total SO2 87 mg/l

Total Residual Sugar 2 g/l

Vineyards

Cultivation Area Neive and Barbaresc

Vineyard Altitude 200/300m above sea level

Training System Guyot

Soil Clayey-Calcareous soil

Vinification

Vinification Vats Stainless steel

Skin contact period 10 days

Ageing 24 months in oak barrels, followed by 6 months in bottle

Tasting suggestion by Valter Bosio

Tasting Impression Dry with silky Tannin

Tasting temperature 8° C

Meal Coupling Ideal with meat like Brasato and cheeses