Roero DOCG MONTESPINATO

As with all of the vineyards for our red wines,the vine thinning is done at two separate periods. The harvest is carried out by hand by a specialized staff during two separate periods, as well, with 6 - 10 days in between. The wine ferments in steel macerators to guarantee correct skin-must contact and an adequate extraction of color. After, the wine is transferred to 600 liter tonneaux, 2000 liter oak barrels, and in wooden barrels that have been used at least two times already. Here, the wine undergoes malolactic fermentation for 12 - 15 months before being transferred, once more,to steel before bottling.

Intense ruby in color, this wine has profumes of raspberry and nuances of rose and vanilla. In the mouth it has soft tannins that balance the warmthof its substantial body. Traces of dried red berries, currant, and raspberry.