Growing Conditions
The grapes to produce this wine were sourced from selected vineyard sites located in the heart of the Roero winegrowing area, around the village of Santo Stefano Roero. Here the soils are made of calcareous marl (with a high content of marine fossils). The grapevines, trained in the Guyot trellis system, have an average age of 30 years and are planted at a density of 4.500 to 5.000 plants per hectare.
Harvest
Hand-picked in mid-September of 2021.
Winemaking
The grapes were destemmed and then gently pressed. This is followed by the alcoholic fermentation that takes place in stainless steel tanks, very slowly at a temperature ranging from 14 to 16 °C, to preserve the freshness and intensity of the fruit aromas and flavours in the wine. Halfway through alcoholic fermentation the tank is sealed to reabsorb a small quantity of natural CO2. The wine does not undergo malolactic fermentation. It is aged in stainless steel tanks on its fine lees until bottling.
- TYPE OF YEAST: Natural
- POST-FERMENTATION PROCEDURES: Remains on the lees until just before bottling
- SECOND FERMENTATION: No, but retains some effervescence from initial fermentation
- MALOLACTIC FERMENTATION: No
Aging
Stainless-steel tanks
Nose
Refined, quite pronounced, fresh nose with aromatical notes of ripe yellow fruit (melon), citrus, floral and mineral nuances, with a hint of almond.
Palate
Medium-bodied on the palate, is has good intensity and crisp acidity. Well-balanced, elegant, with good complexity and a lingering aftertaste with a distinct hint of salinity.
Appearance
Brilliant straw-yellow colour.
Food Pairing
As an aperitif with light hors d’oeuvres, vegetables, raw fish, salads, light soups, simple veal, pork and chicken dishes and creamy cheese.