||Harvest time: manual in the second half of October.
|| traditional fermentation of about 15 days at 26°C. De-stemming, soft pressing of the grapes. The must is pumped over on a dèlastage way to improve the extraction of the colour and the varietal aromas. Malolactic fermentation done.
||Matured in Slavonian and French wooden casks and barrels with weekly topping up, tastings and analyses to make sure the wine is developing correctly. Matured 30 months, 18 months in oak, barrels and 12 months in bottle.
||Excellent with fully flavoured dishes; it goes well with roasted red meats, especially with game.
||Preis Pelassa Roero Antaniolo Riserva 2011 € 19,00