Nebbiolo, Negro Giuseppe, Monsu, Italy 2012


FERMENTATION: Fermentation and maceration in stainless steel tanks for 2 weeks at a controlled 30°C followed by malolactic fermentation in 500 litre oak casks.
AGING: Around 18 months in oak casks and 2 months in the bottle CHARACTERISTICS:
Colour: garnet red.
Bouquet: intense, with hints of mature fruit and spices.
Flavour: dry, full bodied, harmonious tannins.
NOTES: Accompanies entire meal, including meats, roasts and cheese. Very suitable for longer aging. Monsú in the piemonteis dialect means “gentleman”. Serve at 18-20° C.