Data Sheet
| GRAPE VARIETY | Mix of Barbera and Dolcetto |
| VINEYARD AREA | Municipality of Tassarolo |
| SOIL | Calcareous, clayey, tuffaceous |
| CULTIVATION TECHNIQUE | Counter-espalier training, Guyot pruning. Plowing and milling of the soil. Targeted anti-cryptogamic treatments in case of need. |
| VINIFICATION TECHNIQUE | De-stemming, fermentation at controlled temperature, 6 days of maceration. |
| TREATMENTS MADE | Natural decantation and subsequent decantations. Refrigeration at -3 ° C in a temperature-controlled container. Final filtration before bottling. |
Organoleptic Sheet
| COLOR AND APPEREANCE | Intense ruby red. |
| AROMA | Ripe fruit, evident hints of red fruits, slightly spicy |
| FLAVOR | Full-bodied, velvety, excellent structure and balanced tannins |
| SENSORY PROFILE | Recognized Aromas: cherry and berries Taste aspects: long persistence |
Tips
| CONSUMPTION TEMPERATURE | 20 C° |
| GASTRONOMIC COMBINATIONS | A full meal wine, suitable for white and red meats |