Castellinaldo, Piedmont, Italy. Clayey-limestoned soil. Harvested at the end of September – beginning of October
Even if it is a young, fresh and fruity wine, these vineyards are subjected to a double clearing. The fermentation takes place in stainless steel casks with temperatures of 25-26C; this ensures a good color, fragrance and aroma. Following fermentation, the wine is transferred in 1500-2000 Lt wood casks and in French barriques previously used at least twice. After the malolactic fermentation, the wine remains in wood casks to the summer and is bottled in July. The wine is introduced to the market in September, one year after the harvesting.
A bouquet of undergrowth and of egriot cherry. The taste can be powerful but very soft. Recommended with dishes rich in taste, like soups and meats, and with soft or rich cheeses.