del Comune di Monforte d’Alba
Soils rich in limestone clay and dribbles gray
Exposure and altitude
South/ south-east - mid-hillsides’ 300-400m asl estate vineyard
Guyot 4.000-5.000 plants/ha
First, second ten days of October
Vinification: the fermentation is traditional, medium-long (15 days) in stainless steel vats with a floating cap at a controlled temperature (30-31° C). The must then stays in contact with the skins for further 10-15 days to optimize the extraction of the polyphenolic substances and help start the subsequent malolactic fermentation. At the end of the fermentation the skins are sunk into the wine for further maceration, which can last up to a month.
Ageing: in barriques and in casks still from Allier and Slavonia. After at least two years of aging, the wine is bottled.
Ideal with big red meat dishes and medium or mature cheeses, it can also make for pleasant after-dinner company