A less common indigenous varietal from Piemonte, Italy. Brighter acidity and a solid pepper note over tangy blackberry.
Vinification: destemming and cold maceration for 72 hours, with 2 pump-overs closed every day in a steel tank with a temperature control. The fermentation lasted about 9 days followed by a maceration of about 15 days.
Ageing: 10 months in wooden barrels of different capacities.
ORDERS FOR FULL CASES OF WINE MAY TAKE 3 BUSINESS DAYS TO FULFILL