Area of Production:
vineyards in the municipality of Diano d’Alba, Treiso d’Alba and Sinio
Altitude:
250 – 350 above sea level
Soil:
whitish marl – calcareous – clay
Type of cultivation:
grown in rows with classic Guyot pruning
Planted:
1970 - 1995 - 2001 - 2003 - 2006
Harvested:
fourth week of September
Wine-making process:
in maceration tanks for about 6-8 days with controlled temperature; ageing in large oak barrels for about 6 months. Followed by ageing in bottle.
Production:
43,000 bottles
Colour:
ruby red with slight garnet reflections
Perfume:
intense, vinous, with scents of red fruit
Taste:
dry, full-bodied, with good freshness and persistent aroma
Alcohol content:
14.11 % vol.
Total acidity:
6.61 gr. / lt.
Reducing sugars:
0.5 gr. / lt.
Total dry extract:
30.2 gr. / lt.
Recommended serving temperature:
18 – 20 °C. It is advisable to uncork the bottle several hours before serving
Goes well with:
starters, roasts, stews and cheese
