Garnet red in colour with spicy aromas that bring to mind liquorice, cinnamon and vanilla. Elegant, persistent and well balanced on the palate.
Already in ancient times the hard-working countrypeople would lovingly tend the Vèngore vineyards in the Feudo di Belgardo, producing the noblest nectar from the Nebbiolo vines.
Fermented for 8-10 days in temperature-controlled vats at 28°C, with “submerged cap” for 15 days and malolactic fermentation at 20°C. Biodynamic and Vegan.
Pairs well with red meats, tajarin pasta with truffles, vegetable risotto, aged cheeses.