Roca della Selva
Treiso, Barbaresco e Neive
Medium mixture soil tending to calcareous
Exposure and altitude
South/south-west - Mid-hillsides’ vineyard 250-300m asl
Guyot 4.500 plants/ha
First, second ten days of Settembre
Vinification: as soon as the grapes reach the winery, they are de-stemmed and crushed, and the fermentation is carried out by using selected yeasts at a temperature of 30-32° C. The must is pumped over the skins regularly to optimize the extraction of colour and tannins. The maceration lasts 10-12 days, and the malolactic fermentation takes place before the end of the winter.
Ageing: the wine begins to mature in the January following the vintage, in barrels made of oak from Allier. After around a year in wood, the wine spends a short time in stainless steel before completing its ageing process in the bottle
Ideal with big red meat dishes and medium or mature cheeses.