SPANNA 85% Nebbiolo 15% Barbera
Spontaneous fermentation with indigenous yeasts for approximately 22 days in open stainless stell tanks, followed by continued maceration in closed tanks on the skins for 7-15 days depending on vintage. 12 months in large 1,500 liter, medium toast, oval oak barrels followed by 6 months in bottle. Ruby with hints of garnet, medium intensity. Pairings: Agnolotti with meat sauce, wild game, aged cheeses.