PRODUCTION AREA
Hilly sections of Sizzano’s towns

VARIETY
Nebbiolo, Vespolina, rare grapes; low yield vineyards not exceeding 6000 kilos per hectare.

WINE MAKING METHOD
7 days in a controlled enviroment, then it is transferred in barriques where the malolactic fermentation completes. Ageing in barriques for 15 or 18 months, then refining in Slavonian oak barrels for at least one year and nine months in bottle.

ANALYTICAL SPECIFICATION
12.5% Alcohol by volume

SENSORY FEATURES
Color: garnet red not too much intensive.
Palate: dry with somewhat bitter hints, quite pleasant and soft with outstanding character.

SERVING SUGGESTIONS
Uncork at least two hours prior to serving.
Serving temperature: about 18 Celsius degrees.