About This Wine
Barbera, Dolcetto and Nebbiolo
Production area of Piemonte D.O.C.
Manual, the month of September and October.
Stripping, cold maceration of the pressed for about 24-48 hours, pressing and fermentation at a controlled temperature of 12°-15°C.
After the first racking is assembled, the wine rests for about two months on the lees. At this point the wine is bottled.
Appetizers, pasta and seafood risotto, white meat main courses. Delightful with seafood recipes and soups.
Great with fresh cheese. Nice aperitif wine for socializing.