CHIOSO DEI POMI
Color: garnet red.
Nose: focused on raspberry and violet.
Flavor: dry, sapid and aromatic.
Suggested food pairing: braised and grilled red meats, game, medium to mature cheeses.
Recommended serving temperature: 18-20 °C.
Grape and vinification
Grape variety: Nebbiolo 85% – Vespolina 15%.
Yield per hectare: 50q.
Vinification process: alcoholic and malolactic fermentation in temperature controlled steel tanks.
Aging: 36 months in medium-sized Swiss oak barrels of Juras and minimum 9 months in bottle.
Longevity: as the wine continues to improve within the first ten years, it easily reaches twenty years.