Tasting Notes
Colour: Garnet red with orange hues
Perfume: ethereal and peculiar scent, very pleasant and intense
Flavour: dry, full and strong, austere and velvetly, harmonic
Best served at: 18° C.
Food matches: Well coupled with red meat roasts and braised meats, game, truffle dishes, hard and aged cheeses
VINEYARD
Production area: Loc. Gramolere, Cuneo, Piemonte
Height o.s.l.: 450 mt
Sun exposure: south-west
Vines per hectare: 4,600
Farming: Guyot
Kg of grapes per hectare: 80
Soil: Mixed: calcareous, clay and sand
Year of implant: 1964, 1971, 2000, 2004, 200
Surface: 1964, 1971, 2000, 2004, 200
Wine per hectare: 5,000 l.
PRODUCTION PROCESS
Harvest: by hand
Vinifcation: traditional/submerged-cap maceration with a daily pump-over
Fining: bottle
Vintage: 2006
Aging: big oak barrels
Size / Format: 0.750 L – Bordolese
Produced bottles: 1,500 – potential 12,000
Ageing potential: more than 10 years
CHEMICAL ANALYSIS
Extract: 26.4 g/l
Free SO2: 30 g/l
Total SO2: 90 g/l
Alcohol vol. (%): 14.5
Sugar rate: 6-12 g/l
Ph: 6-12 g/l
Total Acidity: 5.86 g/l
Volatile Acidity: 5.86 g/l