Vintage: 2014,2015,2016,2017,2018,2019,2020
Grape: 100% Nebbiolo
Colour: clear, intense ruby red with orange reflections.
Bouquest: very intense and broad. The entry on the nose is a blend of raspberry jam togetherwith the mentholated and balsamic typical of MGA Ravera. Exalted especially in thiscooler than normal vintage. The spice is also very present and one perceives cinnamon,cut grass, violets, nutmeg and pomegranate.
Taste: dry, very warm, soft and fragrant. The hints in the mouth are vibrant and alive, offruit jam but also vanilla, oak and earth. The balsamic lifts and balances these sensations.The acidity also contributes to the overall freshness, while the velvety and fine tannin,present but not intrusive, gives structure and longevity. The savouriness is present andthe wine is quite full-bodied, very intense, persistent and fine. A young wine with a longcareer ahead of it.
Food pairings: Ideal with braised red meats, game and mature cheeses.
Serve at 18°C.
Vintage: 2014,2015,2016,2017,2018,2019,2020
Grape: 100% Nebbiolo
Colour: clear, intense ruby red with orange reflections.
Bouquest: very intense and broad. The entry on the nose is a blend of raspberry jam togetherwith the mentholated and balsamic typical of MGA Ravera. Exalted especially in thiscooler than normal vintage. The spice is also very present and one perceives cinnamon,cut grass, violets, nutmeg and pomegranate.
Taste: dry, very warm, soft and fragrant. The hints in the mouth are vibrant and alive, offruit jam but also vanilla, oak and earth. The balsamic lifts and balances these sensations.The acidity also contributes to the overall freshness, while the velvety and fine tannin,present but not intrusive, gives structure and longevity. The savouriness is present andthe wine is quite full-bodied, very intense, persistent and fine. A young wine with a longcareer ahead of it.
Food pairings: Ideal with braised red meats, game and mature cheeses.
Serve at 18°C.
Vinification:
The grapes are crushed and destemmed, and alcoholic fermentation takes place during maceration, which usually lasts 35-40 days.
It is aged for at least 18 months in unroasted oak barrels from the Allier region of France. After the bottle aging period is over, it rests for at least 6 months in bottle.
