| Standort |
Castiglione Falletto (CN) |
| Weinbereitung |
Fermented with indigenous yeasts, macerated with submerged cap for 3-4 days. |
| Ausbau |
In large Slavonian oak botti of 50 hl for 6 months, then in cement tanks for 6 months. |
| Speiseempfehlung |
This wine finds its best matches at the table, with first courses of prosciutto, salami, Alba beef tartare and vitello tonnato. The wine is excellent with Pizza and pasta, with second courses of red meat in general, but also with aged cheeses. |