The uniqueness of this wine lies in the vinification of Nebbiolo and Barbera together; the date of harvest was set to have a perfect balance between the elegance and power of Nebbiolo, and the fruitiness and roundness of Barbera. The hand-picked Nebbiolo and Barbera grapes are destemmed and gently pressed, while fermentation takes place in thermo-conditioned stainless steel tanks.
Pi Cìt ages for at least 9 months partly in barriques and partly in 30 hl Slavonian oak barrels. After aging in wood, the wine is blended and continues its evolution in bottle for at least 6 months before release.
It goes very well with tasty appetizers, first courses with rich seasonings, roasted or stewed meats. It is the ideal companion to platters of cured meats and aged cheeses.