Careful selection of the grapes in the vineyard. Soft de-stemming and crushing. Average maceration time: 30 days for Nebbiolo, 10/15 days for Croatina and Vespolina. Fermentation takes place in a combination of wooden barrells and stainless steel vats. The wine is racked into 27hl and 14hl Slavonian oak barrels where it goes through malolactic fermentation and spends 24 months aging before being bottled.
This is a highly complex wine with a really elegant nose; it has hints of cassis, cherries, wild strawberries, white truffle, rose water and orange marmalade. Medium body, firm, with ripe tannins, this is a very clean and elegant wine with red fruit flavors on the palate and a long, mineral finish.
As a general rule, all wines suit best with their local cuisine and therefore we suggest Paniscia. Paniscia is a risotto made with arborio rice, borlotti beans, local red wine, lard, pork rind and local salami.