located in Isola d’Asti “Bric Galita” and “Saracco” are about 40 years old. Manual harvest.
The must ferments in contact with the skins for 15 days in stainless steel tanks to obtain the maximum extraction of the colouring and tannic substances.
Alcoholic fermentation is immediately followed by malolactic fermentation to attenuate the acidity of the wine.
8 months in steel tanks and then 24 months in barriques to reach its best. Once in bottle it continues to develop its elegance and balance.
Intense colour that changes to deep garnet during maturation, it presents a great richness and a powerful structure. Full, intense and very persistent bouquet with a spicy and long-lasting aroma typical of great red wines.
Best served at 18°C in wide glasses with pasta like ravioli, it is excellent with braised meats as well as with ripe cheese and salami.