Winemaking Philosophy

The historical production technique is used, blending batches from areas with different microclimates.

Alcoholic fermentation is traditional, at a temperature of 28-30 C, and lasts about 20 days.
Malolactic fermentation is followed by a period of ageing in large oak barrels, where the wine spends up to one year.

Tasting Notes

• COLOUR: ruby red shading to garnet.
• BOUQUET: very intense and really complex, with scents of ripe plum and black cherry. Exhibiting powder coffee and tobacco notes as well.
• PALATE: rich and generous. Persistent with sweet and well integrated tannins. The finish and aftertaste show notes of vanilla and cherry.

Statistical information

• GRAPE VARIETY: Nebbiolo
• ALCOHOL: 14.0 % vol.
• APPELLATION: Barbaresco DOCG
• AGING: Up to 1 year in large oak barrel.