Roero DOCG – 2016 –
Calcareous-clay soil of medium permeability
The harvest takes place in the first half of October.
During the harvest the grapes are selected and harvested by hand in 20 kg crates.
The grapes arrive in the cellar where they are destemmed and softly pressed. The fermentation of the must, in contact with the skins, lasts for about 10 days at a controlled temperature of 26 ° -28 ° C
in steel tanks with frequent pumping over.
Roero DOCG ages for a long time in toasted wood
light, so as to guarantee the final product an excellent structure, aroma and softness.
Ruby red wine with garnet reflections to savor all the nuances of the Roerino area. It can accompany the whole meal, even if it gives its best with important aged cheeses, savory first courses and white and red meats.
We recommend consumption at a temperature of 16-18 ° C.