The cultivation of the Nebbiolo is made by the modern esparlier method with French Guyot pruning which permits a good density of the logs present between 5’000 and 10’000 units per hectare. The profit is 80 quintals per hectare which is achieved thanks to a summer destemming that is also useful for improving the quality. The wine making process consists in a maceration is horizontal and steel tanks with constant batonnage. The Nebbiolo d’Alba has to age for 12 months in oak barrels and it rips in steel tanks to be consumed until 8 years after  the production.

Characteristics of this red wine from Piedmont

It has a ruby red color which becomes more garnet with the aging. The scent is pleasant, fragrant, delicate and very persistent. The scent is also round and it reminds the violet. The taste is dry with a velvety and aromatic body.

Suggested matches Nebbiolo d'Alba Doc

It is perfect with very structured courses such as the red meat, chicken, boiled rubber, fried meats and vegetables, stuffed potatoes and cheeses. It is very good with braised  meat with capers and cornmeal mush. It is very good if matched to the game. It has to be served at 18-20°C in a Grand Ballon or Bordeaux wine glass.