AREA: he vineyards are thirty years old and they are situated in Montà, at an altitude of 280-320 metres above sea level.
MANUFACTURER: Massimo Rattalino
VINTAGE: 2014/2016
GRAPE VARIETY: Nebbiolo
ALCOHOL: from 13% to 14% by Vol., depending on the vintage.
DRY EXTRACT: /
SUGGESTED FOOD: perfect with complex dishes of the traditional cuisine like pasta all’amatriciana, meat terrines, tajarin with sausage sauce, stew. It is also a good match with fish soups and lighter dishes in which the main ingredients are white meats, medium cheeses, soups and cured meats.
DETAILS:
The soil type is very sandy. The vinification is in stainless steel vats with the submergent cap system for 7 days after maceration on the skins for 5 days. Fermentation temperature is kept at around 25°. The malolactic fermentation occurs at the end of the alcoholic fermentation and after drawing off. The ageing is for 5 months in stainless steel tanks and 2 months in bottle.
The color of the wine is ruby red with garnet highlights. It is a fresh, smooth and elegant wine. The nose contains notes of violets, rose hips and cassis. The wine is dry in the mouth, with full body and a very pleasant sweet finish.
