Vine variety: Nebbiolo.
Altitude: 320 ms a.s.l.
Vine training method: Guyot.
Soil: marly, clay and tufaceous.
Wine Making: the grapes are destalked and softly pressed. Fermentation with skin maceration in stainless stell tanks at controlled temperature (22°C), followed by malolactic fermenation in wooden casks.
Ageing: 6 months in tonneaux (500 liters). Further refinement in bottle before releasing.
Color: intense garnet red.
Aroma: floral and fruity with a delicate scent of wild rose.
Flavor: well balanced, elegant with a pleasant and spicy aftertaste.
Pairing: good with meat and medium seasoned cheese.
Serving temperature: 18°C.