PRODUCTION AREA: Production area of Barbaresco DOCG
HARVEST: Manual, first half of the month of October.
VINIFICATION: Stripping and fermentation with maceration on the skins for 10-12 days in stainless steel tanks at controlled temperature, with periodic replacements.
AGING: In slavonian oak casks and French oak tonneaux for a minimum of twelve months and thereafter for a further twelve in stainless steel tanks. After this period the wine is bottled, where it will continue its refinement.
PAIRINGS: Recommended in combination with dishes of white and red meats, game birds, roasts and ripe cheeses.
SERVING TEMPERATURE: 18°-20°C