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“Colle Cascina Rossa”, southern exposure
GRAPES USED IN ITS PRODUCTION
Grapes are harvested manually according to their various ripening times, and quality. Fermentation with maceration in traditional wooden tubs for 12 to 18 days. Manual punching down of the cap and racking off followed by malolactic fermentation. The wine is refined during the following winter months, and the vinification process closes with bottling when the first warm days come.
Intense, shiny garnet red, with violet hints.
Spicy with a scent of red fruit when it first hits the palate, notes of field flowers and herbs, and ground pepper.
Pairs the typical scents of Nebbiolo and Barbera grapes in an unusual and elegant equilibrium. Slightly dry with a persistent aftertaste on the palate.
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