||The must ferment at controlled temperature in thermoconditioned tanks for about 8-10 days.
||The two wines thus obtained, after completing the malolactic fermentation, ripen separately in wooden barrels for about 12 months.
||It is a wine of good texture, well suited to second courses of red meat and white meats with elaborate preparations. Great even with first courses seasoned with savory meat sauces.
||Price Josetta Saffirio Langhe Nebbiolo 2016 € 14.90