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| Grapes |
Barbera, Merlot, Pinot Nero |
| Soils |
The best “crus” of the farm where the clayey-calcareous soils are characteristic of organic substances tenor. |
| Cultivation
technique |
Guyot pruning with reduced amount of buds, grassy soil and thinning out the grapes during the maturation. |
| Vinification |
Separated vinification of different grapes with a soft treading-destemming, maceration on skins for about 12 days, malo-lactic fermentation in oak barriques. |
| Refining |
The 3 wines get refined separately in oak barriques for 15 months and then they blend one month before bottling. |
| Organoleptic
characteristics |
| Colour: |
very deep ruby red |
| Fragrance: |
wide and deep, persistent, with clearly traces of black fruits, spices and sweet herbs |
| Taste: |
deep, full, great structure, gentle tannins with long lasting after-taste |
|
| Gastronomic
combinations |
Roasted and braised meat dishes, mushrooms, seasoned cheeses and truffles. |
| Serving
temperature |
18 - 20 °C. |
|
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Via Marconi,
92
15040 Lu Monferrato (AL) - Italia
Tel/fax +39.0131.74.12.80
Email: info@casalone.com
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