A red wine that gets its name from the “Ronco degli Gnocchi”, the stupendous vineyard on high-altitude hills that Valentino Maiolini cultivated from the end of 1960s.
GRAPES
Cabernet, Merlot, Nebbiolo and Barbera.
VINIFICATION
The grapes are picked when they are most ripe, are de-stemmed and crushed and are then left to macerate on the skins for over 10 days in stainless steel tubs at a controlled temperature of about 28 °C. The alcoholic fermentation is completed after 30 days.
AGEING PROCESS
After blending, the wine is partly put into small durmast barrels (barriques). Before being placed on the market, the wine is bottle-aged for around six months.
- CONTAINS SULFITES-