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Grapes: 100% Nebbiolo

Production area: Marcarini MGA, Treiso.

Bottles produced: 3,000 bottles / year

Winemaking: Pressing and alcoholic fermentation with natural yeasts without added sulphites. Fermentation at a temperature of 30-32 ° C to facilitate the extraction of tannins and anthocyanins. Continuation of maceration with the submerged cap technique for 60-70 days, as per our traditional style. After racking with some decanting to eliminate the natural sediments, the wine is then aged in wood.

Characteristics: A refined and graceful wine, aromas of violets and leather with expressive lingering tannins. Its best expression is after 6-8 years of bottling and increases over time to 25-30 years.

Suggestions for consumption: Braised veal, roasted game, pasta with truffles, aged cheeses.

Serving temperature: 18-19 ° C