The Piedmont region of Italy has long been a source of inspiration to us. It is vital to represent this varietal in a way that mirrors it’s old-world counter parts. Harvested at 24 brix, the fruit was sorted, de-stemmed and dropped into a small (2 ton) open-top fermenter and left for a few days to cold soak. After primary fermentation was complete, we barreled the wine down for 14 months of sur-lie aging.
Size: 750mL ABV 14.1%
Suggested food pairings: Cured Meat, Red Meat
Suggested cheese pairings: Asiago, Cheddar, Gouda, Manchego, Parmesan, Pecorino