Grape variety: Nebbiolo

Growing area: Roero, municipality of Canale

Soil type: Sandy, calcareous-clayey, light soil

Harvest: beginning of October, exclusively by hand

Cultivation method: Traditional Guyot with 8–9 fruit shoots per plant

Yield per hectare: 60 quintals / ha

Vinification:

Destemming and pressing of the grapes, 7–10 days of maceration with manual pumping. Fermented and aged in stainless steel tanks.

Maturation: In 25-hl wooden barrels for approximately 12 to 12.5 months (depending on the vintage)

Color:

Brilliant ruby red with slightly orange reflections that increase with age

Fragrance:

Red berries, raspberry, violet, licorice, rose petals, spice, leather, cardamom, cloves

Taste:

Full-bodied and enveloping, complex, with notes of ripe fruit, blackberries and wild strawberries; persistent with balanced tannins

Food recommendation: Red meat, traditional Piedmontese cuisine, furred and feathered game, mature cheeses and sausages

Serving temperature: room temperature

First bottling: 1994