A light, ethereal and spicy mountain red from Nebbiolo, Neyret, and other local grapes. The structure of this wine reminded us of Etna Rosso, but with fresh herbs rather than dried herbs.
Winemaking: Grapes were destemmed, pressed, and fermented with natural yeast in stainless steel tanks. 1.5 months skin maceration, aged in neutral oak.
Winery notes: Delicious and drinkable red but at the same time deep as it returns as it have a body of greater thickness and a tannic texture of fine but tenacious texture. The crunchy red fruits and hints of spices include pepper. 12% alcohol.