Roero Docg

All our vineyards producing red wine are subjected to two prunings and we follow the same rule for the Roero. Fermentation takes place in stainless-steel roto-fermenter guaranteeing the right skin-pulp contact and adequate colour extraction.

Subsequently the wine is matured in oak barrels, where malolactic fermentation takes place, and stays there for 12-15 months before being blended in steel tanks.

It is bottled in June and released to market in September, two years after the harvest.

It presents elegant notes of red fruit and the complexity of the large barrel notes is in delicate highlights. The rare finesse and beautiful harmony with pulp and acidity in excellent balance fascinate in the mouth. Elegant with notes of berries and orange peel on the nose. On the palate it is rich, full, fresh and tannic. Reminiscent of dried red berries, currants and raspberries.