Roero
Varietal: 100% Nebbiolo
Production: 30.000 bottles
Soil: fine sand
Exposure and altitude: various / 330-280 m above sea level
Harvest: manual, end September-beginning October
Training system: vertical trellised
Pruning: Guyot
Planting Density: 4800 plants/ha
Yield: 56 hl/ha
Vinification: 6-8 days maceration in stainless steel
Aging: at least 6 months in wood
Serving temperature: 18/20°
Back to the list of winesIn pairing with
Ravioli with yolk, seirass cheese, porcini mushrooms, watercress and butter mousse
Recommended by Restaurant Davide Palluda di Canale
www.davidepalluda.it
