In steel vats for 10 to 15 days without the addition of yeasts. Traditional maceration on skins for another 15 to 20 days
levures:
Indigenous
Élevage:
A part of the Barbera is aged in concrete tank and th other one in barrels for 12-18 months. The Nebbiolo is aged in concrete tank. The juices are thin assembled un bottle for another 6-12 months
volume d’alcool:
14% alc./vol.
sulfites:
60 mg/l
sucre résiduel:
1 g/l
acidité totale:
5.3 g/l
color:
Ruby
degustation:
Open nose, slightly spicy and bursting with ripe fruit. Bold and full-bodied with rounded, discrete tannins
