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.
Wine with good evolutionary prospects.
Taste it at a temperature of 16 ° C combined with Nebbiolo risotto.