Area of Production:
vineyards in the municipality of Diano d’Alba
Altitude:
250 – 350 m above sea level
Soil:
whitish marl – calcareous – clay
Type of cultivation:
grown in rows with classic Guyot pruning
Harvested:
first week of October
Wine-making process:
in maceration tanks for about 6-8 days with controlled temperature; ageing in 225 litre casks french oak for at least 1 year. Followed by ageing in bottle.
Colour:
ruby red with violet reflections
Perfume:
intense and vinous with scents of preserves and spicy notes
Taste:
dry with great structure, harmonious and velvety with a slight hint of vanilla and with final notes of leather
Alcohol content:
14.39 % vol.
Total acidity:
6.47 gr. / lt.
Reducing sugars:
0.8 gr. / lt.
Total dry extract:
31 gr. / lt.
Recommended serving temperature:
16 – 18 °C
Goes well with:
roasts, strong cheese, raw meat, stews and game
