An harmonious Barbaresco with a great structure made with Nebbiolo grapes coming from the Grand Cru Nervo Nervo. Suggested with red meat and game or cheese.

Grape variety Nebbiolo

Vine training method Guyot

Vinification 40-60 days in steel tanks with submerged cap.

Temperature controlled

18 months in Slavonian oak casks

Colour Intense ruby red

Aroma Very persistant, with violets and ripe fruits

Taste Great structure with evident but sweet tannins. Balanced and velvety

Alcohol Content 14,5%

Serving Temperature 14-16° C