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Grape variety: Nebbiolo (70%) and Barbera (30%). The finesse from the Nebbiolo blends with the structure the Barbera and the final result is a surprisingly harmonious wine with intense and persistent aroma and taste.

Harvesting: Mid-October.

Winemaking: Traditional extended maceration. Fermentation on wild yeast lasts up to 30 days, at room temperature and in steel vats, with remontage to break up the submerged cap.

Ageing: The wine then stays for about 18 months in Slavonian oak barrels of medium capacity (30-50hl), after the natural clarification. It stays at least another 24 months in bottle, in order to overcome the “bottle shock”. The wine is neither filtered nor stabilized.

Alcohol content: About 14°.

Color: Extremely clear, red almost garnet.

Aroma: Initially floral, it develops notes of leather and licorice.

Taste: Balanced and tasty with good tannins, with a delicate acid note.

Serving temperature: 18-20°C; 64-68°F.

Food pairing: Pasta dishes, even better with added truffle.

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