Roero DOCG
SOIL: CALCAREOUS- MARLY
HARVEST PERIOD: OCTOBER
AGING: 2-3 YEARS
CHEMICAL ANALYSIS
ALCOHOL: 14% – 15%
SUGARS: 0-0.1 g / l
ACIDITY: 5.00 – 6.00 g / l
SULFUR: 50-80 mg / l
FEATURE: STILL
PRODUCTION PROCESS:
After the harvest, strictly by hand, in October, the grapes are crushed to separate the stalks from the berries and fermented with the skins. The fermentation takes place in steel or vitrified cement barrels for about 10 days at a temperature of 26- 28 ° C. In this period the peels and grape seeds release color and tannins. After fermentation, the wine with the skins is pressed to separate the solid part from the liquid part and put to rest. It is then decanted to remove the dregs and after about 2 months it is put in barriques to carry out the second fermentation (malolactic fermentation) and where it will get the hint of barrique. After 6-8 months the wine is decanted into larger wooden barrels where it will remain 6 months before being bottled and refined for at least 3-4 months.
ORGANOLEPTIC CHARACTERISTICS:
Color: intense ruby red with garnet shades.
Aroma: ethereal and intense, with perceptions of violet, raspberry and blackberry, enriched by elegant spicy touches.
Taste: wine of great body, harmonious, warm and wraparound enveloping. Sensations of violet and red fruit nuanced with pleasant spicy fragrances of liquarice and cocoa.
Serving temperature: 18-20 ° C.
You can keep it for: 10 – 12 years
ACCOMPANYING DISHES
Excellent to accompany main courses of red meat , games as wild porc , goose and ducks and different cheese