Grape varieties: Nebbiolo, Barbera, Merlot
Municipality: Neive
Subzone: Canova
Harvest period: Inizio ottobre, a seconda del grado di maturazione fenolica e delle condizioni climatiche.
Harvesting method: A mano in cassette forate, al fine di permettere una buona aerazione dell’uva. Tali cassette vengono trasportate in cantina per essere pigia-diraspate immediatamente
Tasting notes
Color: Ruby red with violet reflections
Aroma: Full-bodied with hints of violet, blackcurrant, and toasted hazelnuts
Taste: Homogeneous in all aspects, endowed with elegance and depth, with an almond-like finish
Food pairings: Medium- and high-aged cheeses, cured meats, red meats, game
Serving temperature:18°C.
Vinification and Aging
After gentle crushing of the grapes, separate alcoholic fermentation proceeds at 30°C for Nebbiolo and Merlot; Barbera at 26°C, with an average maceration of 10 days. Malolactic fermentation occurs in steel tanks. The wine then ages for 24 months in different containers depending on the variety:
- Nebbiolo in 500-liter French oak tonneaux (Allier);
- Barbera in 500-liter tonneaux;
- Merlot in 225-liter barriques (French oak Allier).
The three wines are then blended again and aged further in steel for an additional 90 days before bottling.