Fermentation in stainless steel tanks at 25 - 30 degrees C; pressed when dry and transferred to stainless steel tanks for malolactic fermentation. The wine is then racked to large, traditional Piedmont oak vats for 12 months maturation.
This is an attractive garnet coloured wine, with aromas of morello cherries and cocoa with a hint of spices. Of medium weight with rich, sweet fruit, leather and tobacco. Typically noticeable acidity and soft tannins complete this appealing wine.
Mature hard cheeses, pepperoni pizza, gnocchi with pesto and sun-dried tomatoes.