denominazione di origine controllata
How it was born
The Nebbiolo grapes are harvested by hand in small baskets. In the cellar, after soft pressing with elimination of the stalks, the must ferments in large steel containers at temperatures below 28-30 °C and it is accompanied by periodic pumping over.
After racking, the new wine passes into large Slavonian oak barrels, where it remains for approximately 12 months, until bottling.
How to drink it
Even Langhe Nebbiolo, due to its marked versatility, could accompany the entire meal. But, in concrete terms, it prefers well-structured meat-based starter dishes, cooked cured meats, pasta with meat sauce, roasted or grilled red meats and medium-aged cheeses.