Grape Variety
Ancient native Piedmontese grape
Area
The Gaviese hills in the province of Alessandria, Piedmont. Training system: Piedmontese Guyot. Planting density: 4,000-4,500 vines per hectare. Northeast exposure at altitudes between 200 and 400 meters. Clayey soils tending towards limestone.
Vinification and Aging
Fermentation in stainless steel tanks. The hand-picked grapes are pressed in a pneumatic press and fermented at a controlled temperature. The wine remains in contact with the fine lees for 4 months before being clarified, filtered, and bottled.
Tasting Notes
Aromas of ripe stone fruit lead to a structured palate with notes of citrus and apricot, accompanied by hints of dried fruit, minerals, and a lively acidity. The finish is long, savory, and slightly salty.
Pairing
Perfect with pasta, risotto, and seafood, served at 10-12°C.
