ROERO D.O.C.G.

After the harvest, strictly by hand, in October, the grapes are pressed to separate the stalks from the grapes and fermented with the skins. Fermentation takes place in steel or vitrified cement barrels for about 10 days at a temperature of 26-28 °C. During this period, the skins and pips release color and tannins. After fermentation, the wine with still the skins is pressed to separate the solid part from the liquid part and put it to rest. It is then racked to remove the lees and after about 2 months it is put in barrique to carry out the second fermentation (malolactic fermentation) and where it will take on the hint of barricade. After 6-8 months, the wine is racked into larger wooden barrels where it will remain for 6 months before being bottled and left to age for at least 3-4 months.

Organoleptic Characteristics: The scent is ethereal and intense, with perceptions of violets, raspberries and blackberries, enriched with elegant spicy touches.
Characterized by a beautiful intense ruby ​​red color with garnet hues.
On the palate it is a fullbodied, harmonious, warm and enveloping wine. Sensations of violet and red fruits shaded with pleasant spicy fragrances of licorice and cocoa.

Harvest Period: October
Yield per hectare: 80 q.lli Ha grapes
Vinification: in barrique to carry out the second fermentation (malolactic fermentation)
Refinement: larger wooden barrels where it will remain for 6 months before being bottled and aged for at least 3-4 more months.

Alcohol: 14% – 15%
Aging: 10 - 12 years
Serving Temperature: 18-20 ° C.