La Biòca

  

Vinification: destemming & cold maceration for a few days days. Fermentation in French oak tonneau for about 10 days with regular punch-down and pump-overs. Post-fermentative maceration for about 3-4 weeks.

FML: in oak tonneau

 

Ageing: minimum 18 months in oak

  

Colour:  red granate

Bouquet:  intense and characteristic

Taste: dry, full, harmonious

  

Recommended pairings: it goes well with local dishes based on truffles, game meat, aged / spicy cheeses.   

 

The name: "sto lét" in Piedmontese language means "this bed" and if one is 100 years old one definitely needs one.