The vinification is traditional , with 6-8 days of fermentation in contact with the skins .
The second decanting , the wine is put into oak barrels , where malolactic fermentation and remains there for about 12 months ; later bottling.
The very nature of the limestone soil and the advanced age of the vineyard , originate a very focused wine and this is discovered the evolution of the tannins in oak barrels for 5-8 years . Tasting the wine is deep ruby red with garnet
The fruit’s parfume remember of plum jam and berries, with hints of spice and vanilla . It’s a wine with good longevity and time transforms it’s flavors in a nice tar. Combinations spaces between first processed , main courses of meat and cheese.
TYPOLOGY: Langhe DOC, Rosso