Nose: Red cherry and raspberry perfumes mix with rose petal and licorice, framed by a hint of pepper. Palate: Mid-weight and nicely structured with red cherry and blackberry fruit.
It shows great sweetness in the mouth, but is never cloying – it is a wine that speaks softly yet forcefully.
The tannins are long, ripe and very structured but delicately framed, and its long, dry finish ends with a mineral note.
Italy, Piedmont (Roero)
93pts. Wine Advocate, Vinous & Wine Spectator
Follows organic farming but has chosen not to seek certification. Minimal quantities of Bordeaux mixture and sulfur (as allowed per organic practices) are used to control mold and fungus, and fertilization every 4-6 years occurs with composted manure from dairy cows.
After destemming and light crushing, the must is covered with
CO2 for a gentle warm maceration of approximately a day. Alcoholic fermentation begins about 24-36 hours
later from native yeasts. A gentle maceration takes place in upright open-top steel tanks for the first 7-9 days
of alcoholic fermentation.
Yes, immediately after alcoholic fermentation, which takes around 25 days, malolactic
fermentation takes place in 500 liter French oak casks.
Maturation Mode & Time:
French oak casks (25% new) for 24 months, followed by 9 months of bottle aging.