A perfect wine for the whole meal, with pasta with ragout souce as well as red and white meats

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Colour: Intense ruby red. Nose: rich, complex bouquet Palate: very well structured, balanced, fine and persistent. Very smooth.

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The wine appears a garnet-edged, deep ruby red, notably luminous and vibrant. A multi-layered, rich nose first offers a broad array of aromas, including wild red berry, and darker-fleshed fruit such as dried plum, blackcurrant, and blackberry, nicely lifted by subtle hints of sweet violets, dogwood blossom, vanilla and other spices. Last to emerge are pungent nuances of roasted espresso bean, cocoa powder, and tobacco leaf. The palate is alcoholically warm, with a velvety mouthfeel, while a lively acidity and tasty, fine-grained tannins contribute to an exemplary balance. Subtle fruit notes enrich a very long-lingering finish.

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Deep ruby red colour with garnet tints, presenting an intense bouquet, with the emergence at the start of fine ripe plum, blackcurrant and morello fruit, and a spiced finish of black pepper, vanilla and tobacco. Soft and enfolding in the mouth, with well-smoothed tannins and a pleasant chocolatey finish.

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Colour: lively, deep ruby red; nature’s gift of colour. Perfume: complex scents of mature red fruits (mainly black cherry), spices, notes of liquorice and hints of myrtle. Taste: an elegant wine that shows unexceptionable workmanship.

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Guidalberto is a blend of 45% Merlot, 45% Cabernet Sauvignon and 10% Sangiovese

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With this harvest we are beginning to understand the great potential of our vineyards. It was a year that gave optimum tannin ripeness with retained freshness, restraint and balance. Biserno is concentrated yet finely structured and tight knit.

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Strong ruby red that becomes garnet. Typical and very intense bouquet but with a delicate, full, warm and velvety taste.

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Offering delicate impressions of pepper, black liquorice and cocoa powder

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An aristocratic wine that finds its ideal match with game, jugged hare, braised beef, chamois, roe deer, wild boar, venison, and pigeon. Superb with dishes garnished with white truffles from Alba, like cardoon flan with fondue and duck ravioli.

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