Vine variety: Nebbiolo.
Origin: Gallina first growth located in the Municipality of Neive.
Altitude: 320 ms a.s.l.
Vine training method: Guyot.
Soil: sandstone, marly, clay and silty.
Wine Making: the grapes are destalked and softly pressed. Fermentation with skin maceration in stainless steel tanks at controlled temperature (28°C), followed by malolactic fermenation in wooden casks.
Ageing: 18 months in french oak barrels (500 liters) and further 18 months on big oak casks. Refinement in bottle before releasing.
Color: ruby red tending to garnet.
Aroma: tons of fruit, spice and coffee. Ethereal, spicy, with nuances of tobacco and chocolate.
Flavor: austere tannin, full bodied and very elegant.
Pairing: perfect with braised meats, beef stew, fondue with truffles and seasoned cheese.
Serving temperature: 18°C.