PRODUCTION ZONE

The Dolcetto comes from the area of Calupo, in Rodello. This vineyard is situated at the peak of a hilly area, 500 meters above sea level, with a South West exposure.The soil is Marl Calcareous with a good permeability.

TRAINING SYSTEM AND VINEYARDS

The Pinot Noir comes from the same area in Rodello; instead the Nebbiolo grapes come from Montelupo Albese in a perfect South exposure on hilly ground composed of medium marl calcareous soil; and the Barbera grapes come from Alba, at 350 m. a.s.l.. The training system is Guyot with 5.500 vines per hectare.

TECHNOLOGICAL MENTIONS

This blend is obtained from the vinifications of Dolcetto, Barbera, Nebbiolo, Pinot Noir grapes. This vinification is carried out in the traditional way, submerging the skins, at a controlled temperature of 30 °C ( in such a way as to obtain a good estraction of colour and and to maintain tannins) for a period of 7 days. The wine then undergo a period of 24 months in tonneaux and barrique.

SENSORY CHARACTERISTICS

A ruby red colour of a medium intensity; at the nose perfumes of mature fruit and marked sensations of egriot cherry and currants, perceptions of tobacco; warm in the mouth, full with elegant Vanilla, scents of tobacco, liquorice wood and fruity undergrowth.

PAIRINGS

It goes well with many type of food, from starters like carpaccio to risotto with mushrooms; well suggested with meat, beef and pork.

SERVING TEMPERATURE: 18-20° C