||Serrallunga d'Alba (CN). Altitude: 300-400 metres a.s.l.. Exposure: south-east and west.
|Composition of the land
||Calcareous and tuffaceous ground.
|Plants n. x hectare
||4.000 plants per hectare.
||Tardy, manual - period half/end October.
||Fermentation in vitrified cement cisterns for 15-20 days at 25-30 °C. Frequent racking.
||In steel cisterns for 1 year followed by refining about 10 months in bottles.
||It is recommended with pasta with meat sauce, risotto with meat sauce, mushroom risotto, roast-grilled meat, white meat stew.