Color: the color is a beautiful straw yellow intact, alive and bright, with bright greenish reflections, fine and persistent perlage.
Bouquet: the bouquet is clean and pleasant, fragrant, dry, complex, fresh, lively. intriguing scents, after delicate floral scents, releases notes of almond and citrus, apple and green apple, and then relax on the fruity, green pear and citron, plum, gooseberry, intense notes of banana, with hints of orange peel enriched by herbaceous sensations of herbs and floral hints of jasmine, pleasant notes of hawthorn, hay and a slight reference to the crumb of fresh bread and yeast.
Flavor: In the mouth, it is alive, lively, intriguing, fine, harmonious, mineral and fresh, characteristic, very well balanced thanks to a good balance between fruit and freshness, with a touch of maturity that reduces the vein of citrine, is able to give a measure and a preservability rewarding. A structure supported by good acidity and alcohol, offers a nice juiciness, citrus and fresh. A good sapidity guarantees a juicy and very pleasant finish, which invites you to taste it again. The bouquet is ample and persistent.
Food pairing: it is perfect as an aperitif or toast or to accompany a light and delicate meal, but also. with well-structured first courses, elegant second courses, fried fish, grilled vegetables and fresh cheeses. Serving temperature: 10°C Alcohol content: 11%vol To drink: fresh and in a company!
Harvest: manual harvest in mid-end August with careful selection of the grapes.
Vinification: crushing, destemming and subsequent pressing in a lung-shaped press. Successive clarification and racking, followed by fermentation. The batonage is then carried out 2/3 times a week for about a month on the fine lees (or Nobili). This is followed by clarification and cold stabilization in steel tanks at -4ºC.
Aging and storage: the wine, which is ready at the beginning of the new year, goes immediately on the market, without aging. This choice evaluated and adopted by the company in order to preserve the fruity, varietal and characteristic of Roero that has always distinguished the company.
Temperature: 10°C controlled
Production area: Miscellaneous
Municipality: Montaldo Roero Soil: sandy – calcareous Exposure: South, South-West
Training method: a guyot in counter espalier Type of harvest: manual in boxes