Langhe rosso doc

It is born from a blend of strictly autochthonous Piemontese grapes: Barbera, Nebbiolo, and Dolcetto from one of the Piedmont territory’s most prized areas.
Harvesting is carried out manually, with tremendous difficulty but, above all, with the utmost selectivity; fermentation is unique, the three varieties together, so as to unite and amalgamate from the start the various, different and singular features that each type of vine possesses into a single whole.
Fermentation takes place in stainless-steel temperature-controlled vats with maceration on the skins for 10 days; after being drawn off, the wines are left in steel for about 6 months, after which they undergo malolactic fermentation, bottling.
Suitable with any and every dish: wine simple but characteristic, easy but full, light but intense, pleasant and interesting.
Technical data
Species of wine: Barbera, Nebbiolo, Dolcetto
Vine-training system: Guyot 
Alcoholic content: 12% vol.
Organoleptic dataColour: ruby red with slight violet notes and changing reflections.
Bouquet: full and fragrande, appealing to his olfactory intensity, full of ethereal notes.
Taste: the whole made up of notes that bring together freshness, smoothness and tastiness to form a single embracing and "special" taste.Ideal serving temperature: 16-18° C