An absolute innovation our I.G.A. with Nebbiolo grape must.
BREWED ONCE A YEAR ONLY, WITH FRESH GRAPE MUST.
Technical notes of production:
Traditional beer must fermentation with biological acidification during cooking phase with acid malt.
Addition of Nebbiolo grape must, without skins, in quantity equal to 15% of the total liquid part. Fermentation with brewer’s yeasts in
stainless steel tank at 18 °C for 14 days.
Racking into autoclave with a level of 15 g/l of sugar to start a natural second fermentation.
Maturation for 1 month at 3/5°C
Isobaric transfer with gentle centrifugation and filtration.
Isobaric bottling and closure with mushroom cork.
Golden yellow color.
White, compact and persistent foam.
Delicate hints of citrus and white-fleshed fruits on the nose, followed by a pleasant light honey aroma.
Intense and full on the palate with great balance.
Drink at: 6°/8°C
Try it with: Excellent served cold as an aperitif, with fat salami and Patanegra ham. Low temperature coocked egg served with
Parmigiano Reggiano cheese and a pinch of pepper.
Best before: 24 months from bottling