Denomination of origin: Langhe rosso doc.
Varietal: 100% Nebbiolo.
Production zone: vineyards planted during the 1970s in the Montefico and Ovello areas within the municipality of Barbaresco.
The vineyards are east-facing.
Cultivation: the Guyot method is used with summer pruning. Integrated pest control is employed to reduce environmental impact of chemical pesticides.
The harvest takes place between the end of September and beginning of October.
Vinification: red vinification is performed with maceration on the skins for fifteen to twenty days in temperature-controlled steel vats. Fermentation is prolonged with a submerged cap supported by oak struts.
Ageing: in small, 1000-litre oak barrels for twenty-four months, then in steel vats for a further two or three months.
Bottle ageing is for three or four months before the wine is sold.
Alcohol content: 14,5%.
Organoleptic characteristics: the wine possesses a ruby-red colour with garnet highlights, a subtle, ethereal perfume with notes of dried fruits and jam together with sweet spicy notes including vanilla and cinnamon. In the mouth, it is full, tasty, well-structured and soft with a persistent, warm finish.
How to taste Langhe Rosso: serve at around 18°C, matched with seasoned salamis, red meat and mature cheeses. When carefully kept, it will be perfect even after ten to twelve years from harvesting.