Produced from Nebbiolo grapes grown in the Roero area in the vineyards at 270 meters above sea level; the soils are sandy with south-east exposure. The harvest is manual and takes place in October, in the cellar cement tanks are used for fermentation, the same happens with indigenous yeasts. Once the fermentation is complete, the wine is aged in large oak barrels for 12 months.
It is presented in the glass with a beautiful pale garnet red color. The nose is intense, delicate, of violets and other dried flowers, sweet spices and balsamic notes. In the mouth it is full, pleasantly tannic, fine, elegant and balanced.
Wine with good evolutionary prospects.
Taste it at a temperature of 16 ° C paired with nebbiolo risotto, grilled red meat, game and aged cheeses.