| Origin |
Castiglione Falletto (CN) |
| Climate |
Altitude: 250-310 m. a.s.l. Exposure: Southwest - West. |
| Vinification |
Full destemming; fermentation with indigenous yeasts only. Traditional fermentation with semi-submerged cap with punch-downs and pump-overs. Controlled fermentation temperature at 29 °C on indigenous yeasts. Total maceration time: 12-18 days. Malolactic fermentation in cement tanks during spring following the harvest. |
| Ageing |
24 months in Slavonian Oak botti of 20-30-50 hl. After bottling, the wine was aged in our cellars for a minimum of 6 months before release. |
| Pairing |
This wine finds its best matches at the table, with first courses of prosciutto, salami, lardo, beef carpaccio “Albese” style and vitello tonnato. Also excellent with pasta and pizza, or with second courses of red meat in general, but also grilled fish or robust white meats, or with aged cheeses. |