|Wine style||Dry red wine|
|Pairs with||Meat and game dishes, matured cheeses. Serve at 17 C.|
The selected Nebbiolo grape bunches were destemmed and pressed. The fermentation with skin contact lasted a total of fifteen days at maximum temperatures of 30° C. The wine was aged 24 months in oak casks and a further twelve month period of bottle ageing in the Prunotto cellars preceded commercial release.
Colour: Garnet red
Bouquet: Ample and complex aromas of violets and berry fruit,
Taste: Full-body and velvety in flavor and very balanced.
Longevity: 10-15 years