Vinification |
Manual selective harvest, fermentation at controlled temperature, maceration on the skins. |
Ageing |
38 months, whereof 18 in wooden casks of Slavonian oak. |
Pairing |
Lasagne with porcini mushrooms, tartare of raw Piedmontese meat with Parmesan, fried egg with white truffle from Alba, castelmagno, matured Parmesan. |