PIEMONTE ROSSO DOC
Grape variety: blend of Nebbiolo (90%) from both the Barbaresco and the Roero areas, Barbera (5%) to add acidity, Dolcetto (5%) to provide color intensity.
Harvesting: from end of September, for Dolcetto, to late October, for Nebbiolo.
Winemaking: Traditional short maceration. Fermentation on wild yeasts at room temperature; the contact between skins and must lasts for 20-25 days. Following the winter clarification in cement tanks the wine is moved to Slavonian oak casks of medium / large size for about a year, before being bottled.
Alcohol content: About 13°.
Color: bright red when young, it takes orange hues over the years.
Aroma: fine, floral at first, then presenting notes of leather and tobacco.
Taste: pleasant, persistent, with a sweet-bitter aftertaste.
Serving temperature: 16-20°C; 61-681 °F.
Food pairings: risotto, pasta and white meats.