The red is balanced, structured, with pronounced berry notes and pleasant spice.
Tasting Notes
The bouquet is rich in fruity aromas - ripe berries, supplemented with light wild notes. The taste is good structure and soft tannins. The dry finish makes the wine pleasant and drinkable.
Vineyards
For Canavese Rosso, Barbera, Nebbiolo, Neretto and Freisa varieties are used. The vineyards are located at an altitude of 370 m above sea level. The soil is pebble, sour, moraine origin. The preparation of the vines is carried out according to the system of the Canavesan gazebo and counter-stampers, traditional pruning leaves three fruit-bearing heads.
Production Method
The wine is aged in steel tanks for 12 months with partial aging in oak barrels, after which it matures for 3 months in a bottle.
The harvest is harvested at the end of September. Fermentation takes place at a controlled temperature of 25 °C, which allows you to preserve the freshness and fruity notes.
Food Pairing
Perfectly complements red meat dishes, boiled meat, game. It is especially well combined with aged cheeses.
Wine is not just a drink — it is a whole experience. Its taste is influenced by serving temperature, the glass, aeration, and even how you take your first sip.
The right serving temperature is one of the key factors. Red wines 14–18°C, white wines 8–12°C, sparkling wines 6–8°C.
The best choice is a tulip-shaped glass (350–450 ml) with a narrowed top. Always hold the glass by the stem to avoid warming the wine.
Helps open up aromas and flavours. Red wines — 15–40 min before serving, whites and sparkling wines are served immediately after opening.
Quick tip: gently swirl the wine in the glassFirst sip — small, spread the wine across your palate.
Second sip — assess the balance of sweetness and acidity, fruity and spicy notes.
Before sipping, inhale the wine aroma without swirling, then gently swirl and inhale again. Note fruity, spicy, floral and woody notes.
Reds — meat, pasta, cheese
Whites — fish, seafood, poultry
Sparkling — appetizers to desserts.
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