Casa Sabaino’s Nostralino red wine is produced exclusively from dolcetto and ciliegiolo grapes that are hand-harvested using 20 kilograms baskets along the hills that face the Gulf of Tigullio. The harvest starts with the dolcetto ending with the ciliegiolo grape. Picked off the bunches, the grape is gently crushed. The fermentation starts after a few hours and imediately begins the process of remontage, pulling out wine from underneath the cap of grape skins and then pumping it back over the cap in order to stimulate maceration by optimising the polyphenolic extraction. During the ciliegiolo fermentation, the raking method is used, that consist into empting completly the fermentation vat from all the liquid, leaving only the skins at the bottom of it, and after approximately one hour filling it again. This procedure allows to oxygenate the yeast, making the wine more fruity while increasing the quantity of tannin and colour extractable from the skins. The fermentation starts at a temperature of 10 degrees Celsius and lasts from 7 to 10 days. When the alcoholic fermentation ends, the malolactic conversion takes place during the next couple of weeks. At this point the wine is finally ready for the refine that lasts for at least 5 months in steel tanks. At the end of this period of refine, the two wines, dolcetto and ciliegiolo, that have been vinified separately are blended and bottled before summer. In the glass the wine is ruby red with purple reflection. The bouquet expresses ripen red fruit like the cherry and the plum, with note of spices such as bay leaf, mint and coriander. The wine has a full body sweet and enveloping, sapid tannin taste, with a fresh acidity and a slight almond aftertaste. The sweet fruity taste and the enveloping tannin of this wine accompany well all meat courses.