Langhe Chardonnay

Vinification off the skins : soft pressing of the grapes, static decantation of the cold must, alcoholic fermentation at a controlled temperature
Malolactic fermentation : not performed
Maturing : in stainless steel “sur lies“ for 5 – 6 months, and in the bottle for 2

Tasting notes :
Colour : bright, pale straw yellow with greenish nuances
Nose : clear-cut and expansive, showing banana, pineapple, caramel and honey
Taste : full-bodied, round, very well-balanced, with long, pleasing finish

Pairings : with all hors-d’oeuvres in general.

Dolcetto d’Alba

Vinification : on the skins, fermentation at a controlled temperature with daily pumping of the must over the cap, and maceration for 4 - 5 days
Malolactic fermentation : following on from alcoholic fermentation
Maturing : in stainless steel for 5 – 6 months, plus 2 in the bottle

Tasting notes :
Colour : bright, very intense garnet red with purplish highlights
Nose : clear-cut and expansive, with hints of cherries, bilberries and roses
Taste : full-bodied, warm and round, with long, nicely bitterish aftertaste

Pairings : considered a wine for serving throughout a meal, it is at its best with hors-d’oeuvres  and starters in general.

Barbera d’Alba

Vinification : on the skins, fermentation at a controlled temperature with daily pumping of the must over the cap, and maceration for 10 - 15 days
Malolactic fermentation : following on from alcoholic fermentation
Maturing : in small oak barrels for 15 months, followed by 10 months in 25-hl casks and a year in the bottle prior to its release

Tasting notes :
Colour : bright, intense garnet red, with slight orangey undertones
Nose : clear-cut and expansive, with plums, violets, cinnamon, cherries and leather showing
Taste : full-bodied, warm and round, with appealing long aftertaste

Pairings : recommended with main courses, white meat and game in general.

Barolo

Vinification : on the skins, fermentation at a controlled temperature with daily pumping of the must over the cap, and maceration for 10 - 15 days
Malolactic fermentation : following on from alcoholic fermentation
Maturing : in small oak barrels for 15 months, followed by 10 months in 25-hl casks and a year in the bottle prior to its release

Tasting notes :
Colour : bright, intense garnet red, with slight orangey undertones
Nose : clear-cut and expansive, with plums, violets, cinnamon, cherries and leather showing
Taste : full-bodied, warm and round, with appealing long aftertaste

Pairings : recommended with main courses, white meat and game in general.

Langhe Nebbiolo

Vinification : on the skins, fermentation at a controlled temperature with daily pumping of the must over the cap, and maceration for 8 days
Malolactic fermentation : following on from alcoholic fermentation
Maturing : 6 months in oak casks holding 25 hl, and 8 in the bottle

Tasting notes :
Colour : bright, intense, garnet ruby red with slightly purplish nuances
Nose : clear-cut and expansive, with hints of cherries, plum jam and vanilla
Taste : full-bodied, warm and round, with nice long, slightly dry aftertaste

Pairings : considered a wine for serving throughout a meal, it gives of its very best with light, not overly flavoursome dishes