| 气候 |
Exposure: South/South East/South West. |
| 酿造 |
After manual harvesting of Nebbiolo grapes, spontaneous fermentation in cement tanks for about 15 days at 22 to 28 °C. |
| 陈年 |
Light pressing and ageing for 3 years in large oak barrels. Finally 6 months of refinement in bottle. |
| 匹配 |
A Nebbiolo with a great structure. It goes perfectly with the great classics of Piedmontese cuisine, such as game and braised meats. Moving on to France we can think of it in combination with Bourguignonne. In Norway with a dish like Tradisjonell Etersuppe (soup with vegetables and pork knuckle). Further east, in Caucasian cuisine, shashlik (marinated mutton). On the Balkan peninsula, it can be combined with many meat dishes, such as Selsko Meso (pork and mushroom stew). Further south, in Greece with pork, such as the recipe for souvlaki (meat skewers). In Colombia with posta negra (beef in sauce). Moving to the East, it is perfect with meat cooked on the grill, according to the Japanese teppanyaki method. |