Vinification

The grapes are hand harvested and places into small plastic baskets, and are brought to the winery where they are immediately pressed in whole cluster, taking the skins off the must. The alcohlic fermentation for both grapes will be kept at a low temperature during this fermentation. A part of the moust ferments in steel, the other part in medium-sized not toasted barrels. Once the alcohlic fermentation has completed the wine will remain on the lees for a period of refinement, at this time periodic batonnage are carried out. At the end of this period the wine will age on its lees for 65 month before the disgorgement. 

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Tasting notes

A fine and persistent perlage spreads into an intense straw yellow color. The aromas are expressed in an embrace of red fruits and hints of herbs aromatic aromas typical of the high hills of the Langhe enveloped in the nuances of long maturation on the lees. A great freshness is supported by the creaminess of carbon dioxide and the body given by the stay on yeasts. The remarkable persistence makes it a fantastic companion of various dishes.