Barbera d’Alba 40%, Pinot noir 30%, Dolcetto d’Alba 20%, Freisa 10%
Temperature-controlled fermentation in stainless steel tanks for 8-10 days with 3-4 repassing of must over the grape dregs a day. Dolcetto and Freisa will remain in stainless steel tanks until bottling, Barbera and Pinot Noir are refined in young French Allier Tonneaux (500 liters) from February for 12 months. Assemblage of the four wines into one big tank for a light filtration and then the wine goes into the bottle. Refining in the bottle: at least 4-5 months.
Dolcetto and Freisa in steel tanks only; Barbera and Pinot Noir one year in barriques, Allier French oak 50% new and 50% second passage; good for at least 6 years.
Alcohol content: 13.5 % vol.
Unique wine, intense color, great structure but soft on the palate, the high alcohol content is not invasive. Floral nose and fruity in the mouth, easy to drink. Flowery scents and freshness given by the Dolcetto and Freisa, then cherry and small red fruits with tiny vanilla from oaked Barbera and Pinot Noir. Warm, long, and very smooth; soft tannins with balanced acidity and a pleasant almond finish.
This unique blend invented by the family makes this “SuperPiedmont” wine prefect with any kind of food and fish; perfect with medium hard cheeses, read meats, vegetal soups, pasta bolognese and risotto.
Serving temperature 16-18°C