||Mixed sandy and calcareous.
||Harvesting of the bunches by hand in small baskets of 20 kg. mid-September.
||Destemming with cold maceration in contact with the skins with dry ice for 24 hours (cryo-maceration). Then racking with soft pressing. Slow fermentation (15-6 °C) degrees to ensure the preservation of the aromas.
||In steel for 10 months at low temperature with frequent batonage, on the market 16 months after harvest.
||Piedmontese appetizers, first courses with vegetable sauces, fish risottos, grilled fish.
||Price Antica Cascina dei Conti di Roero Sru 2018 € 7.79