The Nervi Rosato passes from the hands of Roberto Conterno and is obtained from ubbi Nebbiolo and Uva Rara up to 20%. After about 8 hours the must is separated from the skins with the Saignée method. Fermentation takes place in steel tanks. Rare grapes and low fermentation temperature enhance the aromas of flowers and fruits, while Nebbiolo gives structure and a savory finish.
Rosato is available for purchase in increments of 12