Grapes: 100% Grignolino
Total Alcoholic Strength: 14%
Acidity: 5.6 GR/L
Vinification: Harvested during the last week of September. We collect the grapes and put them in small crates that are gently pressed. A slight sulphitation precedes the fermentation which is carried out at a controlled temperature of 28 ° C with a submerged cap. Maceration lasts for at least 60 days.
Aging process: The wine thus produced undergoes a short decantation in stainless steel, then it is aged for at least 24 months in oak barrels and a further year in the bottle.
Period of consumption: Long aging wine.
Food pairing: White meats – cold cuts – fat fish (salmon – eel)
Temperature: in summer 12-14C°; in winter 16-18C°