|Composition of the land
||Sand-sandy terrains, at an altitude of 400-450 meters.
||Guyot modified to archetto
||20% of the hand-picked bunches at the end of September were placed in fruit for a slight drying. The grapes were then vinified with a controlled temperature fermentin for 5 days. At the end the wine was placed in small French oak barrels of 2 ° passage for 16 months. The remaining 80% fermented in a wine-maker at a controlled temperature of 27 to 25 ° C. for 6 days.
||50% of the wine spends 20 months in second passage barriques, the other half spends the same time in 30 to 50 hectolitre barrels.
||Roasted red meat, lamb, kid, game, seasoned cheeses.
||Price Nino Negri Mazer 2016 € 14.51