Roero Monvijé is obtained from Nebbiolo. After a careful vinification and a maturing period in wooden casks, it is presented with a brilliant ruby red colour, an intense fragrance of raspberry and rose, a dry taste, a good, smooth body and velvety. It ideally complements first courses, white meat and delicate cheese. This wine has been made and bottled by oenologist Paolo Torchio.

Technical sheet
D.P.R. 7 ^th December 2004

Vine: Nebbiolo 95%, 5% grape with red berry, recommended for the province of Cuneo.

Maximum grape production: 80 q./ha. = 7.466 bott. 0.75 l./ha.

Maximum yield: 70%.

Ageing: Roero doc wine cannot be consumed until the 1st of July of 2° year after harvesting.

Colour: quite intense ruby red withgarnet tinges if aged.

Fragrance: delicate, fragrant and fruity with a characteristic ethereal fregrance if aged.

Taste: dry and of good body, velvety, harmonic and long lasting.

Minimum alcohol volume: 12,5 .

Minimum acidity total: 4,5 ‰.

Minimum dry net extract: 22 g./l.

Complements: first plates , white meat and delicated cheese.

Duration in years: 3 - 4.

Serving temp: 18 – 20 °C.