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The mature Grignolino grapes, harvested from vineyards in Asti & Alessandra, are gently pressed at the end of September. The skins & must remain in contact for a period of 5 to 6 days in steel tanks at controlled temperatures of 16 to 18 degrees. This is to extract the maximum colour from the skins and to obtain an intense perfume for this wine. After vinification, the wine remains in stainless steel tanks for clarification, stabilisation & filtration. Lastly, the wine is bottled where it remains for 5 to 6 months before release.