From the vinification in blend of fine Barbera and Nebbiolo grapes in equal parts. The production area is that of the Langa of the Albese area. The vinification provides that the grapes arrived in the cellar is destemmed, pressed and immediately started for fermentation in stainless steel tanks. The average fermentation temperature is about 30ºC. During this phase, pumping over is very frequent, to optimize the polyphenolic extraction. The different management of maceration allows to obtain complementary wines, which naturally find a perfect balance. The aging of the wine develops, at first, separately, part in barriques (Allier of 2 pieces and 3 pieces) and part in cask (Slavonia). After about 8 months the final assembly takes place followed by a further aging in large oak barrels for another 4 months.

Characteristics of this Langhe Rosso Doc

The aspect evidenced by the organoleptic analysis, this sensational wine has a ruby red color with garnet reflections. The scent recalls the small berries of the undergrowth, the plum jam, the licorice. The taste in the mouth has a dense and dense tannic texture and the acidity, well balanced, gives flavor and length to the aftertaste.

Suggested pairings tasting this Piedmont wine

This label contains a wine that deserves to accompany important dishes. Excellent with the first courses rich in flavor, meat and cheese. The optimal serving temperature is 14ºC in a high and wide glass.