Roero DOCG. Batistin. Vinification is carried out in the traditional way, manual grape harvest, then gentle destemming, fermentation in stainless steel with selected yeasts at controlled temperature, 20 days of maceration on the skins with frequent pump-overs and délestage. Aging in large 10 HL Slavonian oak barrels for 24 months. Then laid down in bottle for 6 months. The color is ruby red with orange reflections. On the nose it is broad with notes of spices, black fruits, withered rose. On the palate, black fruits and strawberry jam stand out, elegant, persistent with well-balanced tannins. Recommended pairing with meat first courses or risottos, red meats, roasts, grilled dishes, braised dishes, game and well-aged cheeses. Recommended temperature: 16-18° C.
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Roero DOCG. Batistin. Vinification is carried out in the traditional way, manual grape harvest, then gentle destemming, fermentation in stainless steel with selected yeasts at controlled temperature, 20 days of maceration on the skins with frequent pump-overs and délestage. Aging in large 10 HL Slavonian oak barrels for 24 months. Then laid down in bottle for 6 months. The color is ruby red with orange reflections. On the nose it is broad with notes of spices, black fruits, withered rose. On the palate, black fruits and strawberry jam stand out, elegant, persistent with well-balanced tannins. Recommended pairing with meat first courses or risottos, red meats, roasts, grilled dishes, braised dishes, game and well-aged cheeses. Recommended temperature: 16-18° C.
