Area of Production:
vineyard within the Sorì del Montagrillo cru in the municipality of Diano d’Alba
Altitude:
250 – 300 m above sea level
Soil:
whitish marl, calcareous
Type of cultivation:
grown in rows with classic Guyot pruning
Harvested:
third week of September
Wine-making process:
in temperature-controlled macerating tanks for about 4-6 days; aged in bottle
Production:
13,600 bottles
Colour:
intense ruby red with garnet reflections
Perfume:
vinous, pleasantly floral with tastes of red fruit and cherries
Taste:
dry, harmonious and with good body, very fresh and with final notes of almonds persisting in aftertaste
Alcohol content:
12.97 % vol.
Total acidity:
5.07 gr. / lt.
Reducing sugars:
0,4 gr. / lt.
Total dry extract:
27.5 gr. / lt.
Recommended serving temperature:
16 – 18 °C
Goes well with:
salami and cured meat, starters, poultry and other white meat
