Vite Colte – La Casa in Collina

Following  historical production technique, this cuvée is blended fromNebbiolo batches sourced from vineyards with different microclimates.

Winemaking:

The traditional alcoholic fermentation lasts for 20 days, followed by a malolactic fermentation. The aging process occurs in two times: During the first year the wine aged in oak barrels, after being bottled it rests again for another year in order to complete the balance and development of the tertiary aromas.

Tasting note:

This ruby red wine has nuances of garnet and offers a very intense complex bouquet. Scents of ripe plum and black cherry are blend with exhibiting powder coffee and tobacco notes. The palate is generous and subtly zesty with a persistent aftertaste notes of vanilla and cherry.

Pairing food:

This wine is exalted with umami meal. Even greater at the end of the meal, on medium-aged cheeses.