PARTIALLY FERMENTED MUST

Grape variety: aromatic grapes of Roero

Exposure: South-east

Soil: medium dough

Sixth installation: 1m x m 2.60m

Production per hectare: 90 q.

Inter-row: worked in alternate rows

Farming: guyot

Planting age: 20 years

Practice of fertilization and treatments: conventional agriculture

Harvest: mid-September

Vinification: in red, temperature-controlled fermentation in macerator at 24 ºC

Fermentation time: 5 days

Maturation: steel

Bottling:January

Bottles Produced: about 5,000

Packaging: 6 and 12 bottles

Gradation: 6% vol.

Total acidity: 6 gr. /lt in tartaric acid

Color: ruby red

Perfume: rose, violet with intense and delicate aroma

Flavour: intense and delicate

Serving temperature: 8/10 °C