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|Winemaking||After being de-stalked and lightly crushed, the juice was fermented in stainless steel tanks. After malolactic fermentation the various components were sent to 225l barriques for 13 months. The wine was matured in a mix of French and American oak, mainly 2nd to 4th fill, with approximately 10 percent new wood being used. The components are all kept separate and blended to achieve the style that Don Goatti is looking for. The wine was lightly filtered once before being bottled. Nebbiolo component was fermented in 500L barrels and basket pressed, then to older barrels for malolactic fermentation.|
|Tasting Note||This full-bodied wine has pronounced red fruit on the nose with perfumed violet and hints of tomato. The palate mirrors the initial aromas with added savoury flavours and a prominent herbal note on the finish.|
|Wine of Origin||Coastal Region|
|Residual Sugar||4.3 g/l|
|Total Acid||6.3 g/l|
|Varieties||Sangiovese 33%, Barbera 31%, Cabernet Sauvignon 31%, Nebbiolo 5%|