Langhe DOC Rosso
Barbera, Dolcetto, Nebbiolo
Marly soil packed with lime and sand
Exposure and altitude
West/south-west - 250/300m asl
Guyot 4.000 plants/ha
Vinification: alcoholic fermentation in stailess steel vats for 7-10 days at a temperature of 24-25 °C, followed by malolactic fermentation.
Ageing: bottling takes place during the last ten in days of November, following a brief stay in stainless steel tanks.
An excellent match for hot starters, vegetables and hot overly elaborate meat dishes.