Vinification |
Gentle destemming and crushing, fermentation in truncated conical oak vats and cement vats at room temperature. |
Ageing |
Minimum 5 years in wood of capacities varying from 10 to 30 hl; brief passage in cement; 6-12 final months of bottle ageing. |
Pairing |
Risotto, red meats, roasts, lamb, game, aged cheeses |
On offer |
Price Nervi Gattinara Valferana 2014 € 64.18
ex VAT
|