Piedmont Region
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Taliano Roero Ròche dřa Bòssořa 2003 Red dry table wine. On the site, it has a deep ruby red color with light orange overtones on the edge. Full bodied and complex on the nose with spicy, cinnamon and liquorice notes. This wine is made from 100% Nebbiolo grapes, which are harvested in late October. The alcoholic fermentation takes place in stainless steel tanks and it is aged in French barriques for one year and finally is refined in the bottles before it is released. Similar to the production of a Barolo, using the same grapes. On the palate is big, tannic and fruity, finishing with a long and pleasant aftertaste. Great with roasted and grilled meats, especially red and game, also goes well with seasoned cheeses. |
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Panta Rei Barbera D’Asti The grapes are hand selected on the vine and subsequently on a belt in the cellar. Following initial pressing, fermentation takes place at a controlled temperature in steel vats, favoring prolonged contact between the skins and the must. Malolactic fermentation takes place in November. Full, brilliant ruby red. Strong bouquet with traces of wine, small fruits, vanilla and spices. It has a full but balanced taste and remarkable body that persists for a very long time. Suitable for very long ageing. It is a successful accompaniment to the great dishes of Piedmont cuisine: game, fondue with white truffles, mixed boiled meats and aged cheeses. |
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