Warning: Last items in stock!
Classification: Controlled Designation of Origin
Production area: Municipality of La Morra Rivalta and Bussia of Monforte d'alba
Grapes: Dolcetto, Barbera, Nebbiolo
Age of the vines: 15-20 years
Yield per Hectare: 50/60 Quintals.
Exposure: south-west to 400 mt above sea level
Characteristics of Soil: medium textured tending to clayey.
Vinification: Dolcetto is fermented at a controlled temperature of 25-26 °C on the skins for 6-7 days. The Barbera and the Nebbiolo grapes are fermented at 29-30 °C for at least 10-12 days of maceration. The wines are kept separate in all phases of winemaking.
Alcohol content: 14% vol.
Food pairings: red Meats, seconds, cheese with a certain degree of maturation.
Service temperature: 18° - 20° C.