PAIRINGS
Sausage and pepper stew, Chickpea soup, Tripe soup.
VINE & VINEYARD
Dolcetto grape vineyards with good exposure and elevated position; Guyot training on clay loam soil.
HARVEST & WINE-MAKING
Grapes are selected and harvested manually around the end of September in small boxes; once removed the grape stalks, they ferment at a controlled temperature in stainless steel containers for 10/12 days.
RIPENING & REFINING
After fermentation, the wine rests 18 months in stainless steel containers; after being bottled in late summer, it rests several months in the bottle.
ORGANOLEPTIC FEATURES
Colour: ruby-red with purple nuances, limpid and intense.
Nose: winy fruited smell with spicy notes.
Mouth: harmony and freshness with good persistence and the typical almond finale.
Serving Temperature
14° - 16° C
ALCOHOL CONTENT
~ 12,5 / 13,5 % vol
AGEING
~ 1 / 4 years
Sausage and pepper stew, Chickpea soup, Tripe soup.
