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Vineyards: Monforte, Verduno, La Morra. Soils: calcareous and tufaceous clay marl of Helvetian origin for the lands of Monforte d’Alba. The lands of La Morra and Verduno, of Tortorian origin, are characterised by a greater presence of lime and sand.
In steel tanks during 13 / 14 days of maceration with the skins, with a soft “shower” system of wetting the cap at a temperature between 27°C and 32°C. Malolactic fermentation in steel. Aged for minimum 3 years: 24 months in large oak casks before refinement in bottle.
Color: garnet red with brilliant hues. The nose is balsamic and ethereal with notes of small fruits, liquorice and tobacco. The taste is complex, harmonic and aristocratic with silky tannins well integrated in the structure.
Agnolotti with roasted, braised and lamb sauces.