Colour: ruby red when young with tendency to garnet red after ageing.
Perfume: winey, intense, characteristic, delicate fragrance.
Flavour: dry with a good body, accented acidity and soft tannins; full and harmonious flavour after adequate ageing.
Best served at: 18°C
Food matches: boiled and overcooked meats, stew and pork’s leg. Middle aged Langhe’s cheeses. Agnolotti. It is also very interesting to couple it with Gorgonzola’s cheese.
Production area: Loc. Gramolere, Cuneo, Piemonte
Height o.s.l.: 450 m.
Sun exposure: South-West
Vines per hectare: 4.600
Kg of grapes per hectare: 8.500
Soil: MIxed: calcareous, chalky and sandy
Year of implant: 1979, 2004, 2005
Surface: 1,2 ha
Wine per hectare: 5900 Kg
Harvest: By hand
Vinifcation: traditional/submerged-cap maceration with a daily pump-over at 30° and a following malolactic maceration.
Size / Format: bordolese 0.750 L.
Extract: 28,1 g/l
Free SO2: 10 mg/l
Total SO2: 40 mg/l
Alcohol vol. (%): 14.5 %
Sugar rate: 0-5 g/l
Total Acidity: 6,33 g/
Volatile Acidity: 0,65 g/l