Description: The harvest takes place in the second half of September and is carried out in the early morning hours, when temperatures are still moderate and allow the preservation of the typical aromas of the grapes.
Harvest: Usually, the harvest takes place on the first week. After a green harvest and a careful selection, the grapes are picked in the early morning in little crates and delivered to the winery in the afternoon to preserve their integrity.
Vinification: The entire grapes are soft-pressed and the clear must is separated from the cloudy must thanks to a static decantation at 14 °C for about 24 hours. The alcoholic fermentation is very slow and takes place in reduction in stainless steel tanks at a temperature controlled at 15 °C and lasts for about 20 days.
Ageing: From October to April there is a succession of bâtonnage operations on noble lees in order to exalt to the maximum the very complex aromatic profile of the grape before the bottling in spring.
Pairings: cured meat, mixed green salad “insalata campagnola”, Piedmontese savoury flan “tartrà”, green omelettes with wild herbs, stuffed onions, rabbit tuna style “tonno di coniglio”, white meats, fish’s dishes.
Serving temperature: 10 – 12 °C.
Size: 3 l