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Technique
Viticulture
This wine comes from the terroir of Basarin, in the Barbaresco appellation. Its position, on the border between the Neive and Treiso areas, together with its altitude, gives the wines a particular spicy note with a hint of liquorice, as well as considerable complexity and structure. The vines are young, 14-15 years old, and for this reason the estate does not yet claim to be a cru.
Oenology
Fermentation and maceration of the skins normally takes about 12 days. No selected yeasts are used, only those of the terroir. Malolactic fermentation is done in French barrels, where the wine remains for about 10 months. 25% new wood. There is no filtration or fining before bottling.
Suggestions for accompaniment
Bresaola on a bed of rocket - Vinaigrette of veal loin cooked with string.
Liquid geography
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