PRODUCTION AREA: Production area of the Langhe DOC, Morino Vineyard in La Morra.
HARVEST: Manual, beginning of September.
VINIFICATION: Removal from stalks, cold maceration for 24-48 hours of pressing and fermentation in French oak barrels.
AGING: The wine rests on yeast in French oak barrels for a period of around eight months with periodic bâtonnage.
PAIRINGS: Because of its structure, in addition to classic combinations with antipasto, seafood main courses and recipes with meat and fish, it is an ideal complement for red meat tartare, matured prosciuttos, oysters and shellfish in general.
SERVING TEMPERATURE: 6°-8°C