For the vinification of this innovative wine of the Marchesi di Barolo winery are used Nebbiolo grapes from 100% to 85% depending on the vintage, in blend with Barbera grapes for a maximum of 15%. The vinification foresees that the grapes, harvested exclusively by hand, arrive in the cellar intact, where it is quickly destemmed and gently pressed in order to extract from the skin and from the outer area of the berry only the most noble and aromatic fractions. The fermentation, at controlled temperature, takes place in thermo conditioned tanks. Periodic soft pumping over, allow the must to appropriate all the trace elements present in the skins and gently extract the coloring material. The racking takes place at the end of fermentation. The wine is then stored in steel or vitrified cement tanks to preserve the typical fresh and fragrant aromas. In vintages in which this combination is rewarding, it is then blended with a moderate amount of Barbera wine.

Characteristics of this wine from Piedmont

On the organoleptic examination it has a ruby red color, brilliant, with a slight mauve reflex. The scent opens with fruity hints of raspberry, currant, while in the background a floral note of rose appears. The taste is captivating, with the freshness of youth that is combined with the softness of ripe fruit. The tannin, barely noticeable, clears the palate.

Suggested food pairings while tasting this red wine from Piedmont

Its freshness and immediate pleasantness combine it very well with appetizers in general, pasta, light main courses, making it a persuasive wine, discreet companion of pleasant convivial moments. The optimal serving temperature is 14 ºC in a large glass which favours the exhalation of the aromas.