The grapes are harvested at the beginning of October, dried for 4 month, in the “fruttaio” with controlled air circulation. As a result, the grapes lose 25%-40% of their weight concentrating aromas and flavours.

The grapes are destemmed, crushed and cold soaked, followed by temperature-controlled fermentation in stainless steel tank with cultivated yeasts and simultaneous malolactic fermentation.

The wine is then matured for approximately 36 months in new French oak barriques, where it acquires an elegant and refined character. After bottling, it is aged for a further 48 months in the winery’s cellars.

Excellent in combination with roasted meat, game, braised meat and aged cheeses.

• Varietal: 33% Corvina / 33% Rondinella / 34% Corvinone
• Region: Piedmont, Italy
• Vintage: 2013
• ABV: 17%
• Size: 750ml