AREA: the vineyards are twenty-five years old and are situated near the town of Diano d’Alba at an altitude of between 250 and 300 metres above sea level.
MANUFACTURER: Massimo Rattalino
VINTAGE: 2013; 2015
GRAPE VARIETY: Nebbiolo
ALCOHOL: from 13% to 14% by Vol., depending on the vintage.
DRY EXTRACT: /
SUGGESTED FOOD: Perfect with meat terrines, tajarin with sausage sauce, stew.
The soil is clay and calcareous with a good sand content facing South-West. The vinification is in stainless steel vats with the submergent cap system and maceration on the skins for between 10 to 12 days. Fermentation temperature is controlled and kept at around 25 to 27° C. The malolactic fermentation occurs at the end of the fermentation and after drawing off. The ageing is for 19 months; some of the must is aged in large Slavonian oak barrels and for 7 months in stainless steel tanks. The wine is then left to rest dor 2 years in bottle.
The color is ruby red with garnet highlights. The flavor is dry, austere and elegant. On the nose it has notes of violets, rose hips, herbs and sweet spices. The wine is dry in the mouth, with full body and a very long finish.