We always start with the tasting of our 7 references, during which presentations are made and we all sit together to taste the wines accompanied by some typical local products.
We tell the storey of the wine you are drinking, how it was grown, when it was still grapes in the vineyard, and how it was processed in the cellar. Meanwhile, the dishes also arrive, within which you can find numerous typical local products, each to be paired with a different wine.
We start with the Roero Arneis, the only white among the reds, a fresh and fruity wine: it is accompanied by tuna sauce.
We then move on to red wines with Dogliani, which we usually pair with salami. First the Dogliani DOCG “Sambù”, an easy to drink and light wine, which introduces the Dogliani DOCG “Superiore”, more structured and complex.
Nebbiolo and Barbera are paired with lard and bacon: the former is fresh and young, the latter is soft and fruity.
Subsequently we will taste the Langhe “Excelso” blend of several wines to be tasted with meliga pasta (typical Piedmontese biscuit).
And then the last but not least wine, the king of wines, the wine of kings: Barolo, to be tasted with cheese and cugnà (halfway between jam and sauce, it is made with fresh fruit and dried fruit ).
After the tastings, we move to the cellar, where you can see how we work to create the wines you have just tasted: fermentation, the decanting and ageing tanks, and finally the bottling and labelling phase.
