Tasting Notes
The '24 was a cool, fresh and fruity vintage with plenty of vitality. Roberto sources the fruit from his vineyards in Boca and Colline Novaresi, picked a week or two ahead of the Gattinara DOCG fruit coming in. The bunches are destemmed and gently pressed before a 7-hour maceration to draw out a little colour and just a touch of phenolic grip, then fermented for 15 to 16 days at low temperature in steel and kept cool throughout to hold the wine back from malo and preserve all the brightness. After fermentation it spends 6 months on gross lees in steel to build some extra texture, and is finished with around 4g of residual sugar to balance the natural phenolics from the Nebbiolo skins. - Importer Note
| Product Type | Wine Red Rose |
| Volume | 750ml |
| Country | Italy |
| Region | Piedmont |
| Winemaking Practices | Conventional |
| Vineyard Practices | Conventional |