LANGHE DOC ROSATO

Tre grapes come from a selection of the more adapt vineyard in Verduno, La Morra and Roddi.

Soft pressing of the grapes in whole bunch. Alcoholic fermentation in stainless steel tanks at controlled temperature, no more than 20 ºC

Aging: in stainless steel tanks for about 5 months, and then in bottleLight pink color, extremely lively, brilliant, luminous. The nose clearly recalls the hints of Nebbiolo, small fruits such as currants and raspberries, citrusy and savory. The mouth is full, lively, wide and warm, with a juicy and delicious fruit, vitalized by a fresh acidity that gives momentum and length to the taste and pleasantness to drink.

Excellent as an aperitif and paired with fresh appetizers, lightly matured cheeses, fish and shellfish dishes, vegetables or light first courses.

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ABOUT Diego Morra

30 hectares of vineyards located between 220 and 500 meters high, in Verduno, La Morra and Roddi, where Nebbiolo dominates. 14 hectares are cultivated in Nebbiolo variety to produce Baroloand are divided into10 different mentions, MGA- with different exposures, microclimates and soil characteristics.

Mainly native vines, including Pelaverga Small, the pearl of Verduno.

Wine is born and made first of all in the vineyard; the cellar accompanies the expression of wine, with a prudent and elegant touch, identity and personal but never invasive. Marl of Sant'Agata fossil origin, clay, sand, silt, limestone, magnesium, chalk, wind, currents, sun, water, humidity, age of plants, leaves, roots, biodiversity: these are the crucial and magical factors that determine the identity of the wines.

In the vineyard great attention to sustainability and respect for the land, its times and needs, with the use of techniques with low environmental impact, certified according to The National Integrated Production Quality System, SQNPI. Very careful and frequent selections in the vineyard, in search of the full maturity of each single bunch, limiting yields.

In the cellar a rigorous approach, in search of precision, finesse and maximum expression of terroir. Vinification and aging in stainless steel tanks, large barrels and carefully selected, used, alternating.

Experimentation and continuous study to better adapt the processing techniques to the ever new challenges that arise.

All the work is aimed at supporting the personality of each vineyard, enhancing the diversity and nuances between a vintage and the other, in the belief that only respecting the original characteristics of the territory and climate can have identity wines, able to excite and offer a deep and sincere interpretation.