||From vineyards aged between 25 and 30 sites in Monforte d'Alba, Novello and Castiglione Falletto
||Fermentation in stainless steel at 28-30 ° C for 6 days, with several "delestages for the extraction of color, many daily pumping.
||Racking when the juice is still slightly soft. Malolactic fermentation in steel, often racking for a natural clarification.
||For six months in Slavonian oak barrels. Bottled without filtration.
||Grilled vegetables, casual dishes such as pizza, sandwiches, pasta with light sauces.