||Vigna "La Delizia", Serralunga d'Alba, located in a natural hollow in the middle position of the hill (400m asl) facing south and southwest.
|Composition of the land
||Land of marine sedimentary origin (Miocene-Helvetian), rich in limestone marl, grayish-white in color.
||The grapes are destemmed and crushed, then heated at about 32-33 ° C and immediately begin pumping. During the first 3 days the number and frequency of the pumping is very high in order to optimize the extraction of large quantities of tannins and color. With the increase of the alcoholic content, to avoid excessive extraction of the tannins, it reduces both the temperature (up to 25 ° C), both the volume of liquid placed in reassembly. Maceration lasts 20-30 days and during this period are made of delastage to optimize and improve the extraction of tannins and simultaneously to oxygenate the yeast that can ferment in ideal conditions, obtaining perfumes and aromas sharper and elegant. Once the alcoholic fermentation immediately proceeds with the malolactic fermentation, which is favored by maintaining the wine at a temperature around 20 ° C in temperature-controlled containers.
||Starts in Allier oak barriques for 12 months and ends in Allier barrels of 2-3 thousand liters for a further year. The time spent in medium-small barrels can further refine the tannins without increasing the sensation and woody to get the right balance between the aroma of grapes and that of wood. At the end of the stay in the wood is made, if necessary, a further clarification to round off some rough edges left to achieve brilliance and excellent wine, which is then bottled and refined for at least a year before being sold.
||Approaching the ideal dish for red meats and cheeses of medium or long aging, but can also accompany the pleasant conversation of a meal.