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Roero is part of Langhe and is located on the northern part of this wine region. North of Tanaro river. Both red and white wines made in Roero are fragrant and elegant – mainly because of the higher content of clay and sand in the soil. Marine fossils are frequently found in the vineyards. For millions of years this land was covered by the Mediterranean Sea, until tectonic movements led to formation of the hills of Roero in the Pliocene Epoch, three million years ago.
Handpicked towards the end of September. Fermentation in steel tanks at approximately 28° C, with maceration on skins for about 10 days. Following maceration after about 20 days, the wine is decanted and malolactic fermentation begins. Ageing is on fine lees for about a year in steel tanks. Despite ageing in steel, the wine’s structure permits bottle – ageing for 4 to 6 years.
Brilliant, transparent ruby red color. On the nose, crisp notes of small red fruit that tend toward spice notes over time. On the palate, it is dry and enveloping with tannins that are silky, never astringent and meld perfectly providing a smooth, full body wine. Aftertaste is intense with sensations of fresh fruit providing a splendid finish. Ideal with charcuterie, along with meat and pasta dishes.