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Technique
Viticulture
Rosanna Antoniolo and her children Alberto and Lorella probably run the largest estate (in terms of quality) in the Upper Piedmont, a region once as famous as Barolo and Barbaresco. And for good reason, the best terroirs are just as magnificent! Alberto cultivates the vines with great care and ambition, on these acidic soils of volcanic origin. The exposure is ideal, South/South-West.
Oenology
Maceration of the skins for 12-15 days. The wine is matured in tuns for 30 months, in a very traditional way, in order to work the tannins slowly and gently and deliver maximum finesse, without stripping the material.
Suggestions for accompaniment
Poularde ‘demi-deuil’ • Squab ragout with truffles • Veal roast Orloff.
Liquid geography
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