Dry red wine from Italy, Piedmont region. Created from Nebbiolo grapes, it has an aroma of ripe berries, wilted flowers and woody notes. The taste is round, with velvety tannins and harmonious acidity, ideal for aged cheeses and red meat dishes.
Tasting Notes
The aroma of ripe berries, withered flowers, woody and spicy notes. The taste is round, with velvety tannins and balanced acidity.
Vineyards
Wine is produced in the Barbaresco region of Piedmont, from 100% Nebbiolo grown on marl and sandy soils.
Production Method
Hand harvesting, delicate pressing, fermentation at controlled temperature, aging for at least 24 months, including 9 months in oak barrels.
Food Pairing
Red meat, game, blue cheese, dishes with truffles.
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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