Sensory Features: Dark red in colour with nuance predominate of the nebbiolo grapes. Tightly weaved, with plum, currant, blackberry sorbet and elderflower aromas. Dry mouth tannins supported by good acidity, notes of the same fruit on the nose complimented with notes of dried mint and cocoa powder.

Best Served: Sheep and goat meat, venison, aged goat cheese.

Techincal Notes: Grape varieties - Barbera 40% Freisa 30% Nebbiolo 30%. 

Vinification: the selection of the grapes takes place generally between the last week of September and the first of October and is made exclusively by hand. The grapes are pressed in the cellar of the estate and put into stainless steel vats for alcoholic fermentation and maceration that lasts for about 10-12 days. The wine was introduced into a cask of French oak (Allier) 18 HL for the aging of 18 months. After further aging in bottle, the wine is ready to be put on the market.

Alcohol Content: 14.5%

Bottle Size: 750ml