Nebbiolo d'Alba Superiore, Sterma, La Bioca

Style – Dry, Red, Light Bodied
Grapes – Nebbiolo
Region – Piedmont, Italy

Winemaking - destemming and cold maceration for a few days. Alcoholic fermentation in Thermo controlled steel tanks for about a week. Post-fermentation maceration for 10-12 days in order to obtain the greatest extraction of aromatic and phenolic substances. Aged for 14 months in barrels.

What it tastes like - A perfumed nose of rose, black cherry and a touch of leather. Silky on the palate but with excellent grip and soft tannins.

Dietary – None
ABV – 14.5%