Red wine from Barbera grapes, vinified 50% in stainless steel 50% in american oak
On the nose you will be greeted by fruity scents that enjoy alternating with a ripe black cherry, giving a soft and fresh taste. In the retro-nasal, scents of resin and chestnut honey emerge, for a balanced and satisfying closure.
The pregnant acidity tells of the generous and mineral heart of Mongardino.

Red wine from Grignolino grapes, fermented in concrete and aged in acacia barrels to ensure respect for the varietal aromas of the vine.
The taste is austere, not immediate. Scents of rose, raspberry, liquorice and tobacco; you will find it enveloping on the palate.
Princely, a king in the Monferrato.

Red wine from Barbera grapes fermented in concrete and aged in stainless steel.
Intense impenetrable ruby, nose of ripe red fruit and notes of roses.

The palate is fresh, soft, smooth and structured.

INGREDIENTS: GRAPE MUST.

PROCESSING: The fresh grape must, just obtained from the pressing of the grapes, is simmered over a wood fire for about 20 hours, until it reaches a density slightly lower than that of a jam. Cooking must be rigorously slow.

The dark color is due to the use of Barbera grape must.

USAGE

It is used on fresh cheeses, or as desired on polenta and to flavor meats. Excellent also for desserts.