Mostly Nebbiolo, but with varieties traditional too the area added as well, such as Croatina, Barbera and Vespolina. Everything grows on sandy loam soils and vines average 40-years in age. After harvest by hand, the grapes are sorted and then fermented in stainless steel tanks where the wine rests for six months before bottling.
Crunchy red berry fruit is the theme here. Cherries and strawberries are front and center, but with accents of thyme, turkish delight and pink peppercorn. There's body from the lees aging but persistent freshness throughout the palate. Versatile enough to enjoy a la carte or with grilled branzino.
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