Diano d’Alba DOCG
Calcareous marl and potassium oxide
Exposure and altitude
East - 270/300m asl
Guyot 5.000 plants/ha
Second ten days of September
Vinification: the fermentation is carried out in stainless steel vats at a temperature of 30 – 32°C with frequent pumping over of the must to optimize the extraction of colour and tannins. Then the fermentation goes on at a controlled temperature (25-26 °C).
Ageing: at the end of the malolactic fermentation (end of November), the wine stays in barriques for four months followed by 6 months in stainless steel tanks before the bottling. The wine is released after short bottle ageing.
It is excellent served with hot starters, pasta dishes, vegetables and not over-elaborate meats.