The organically grown Nebbiolo grapes are hand-selected, then left to ferment and macerate for about a month and a half, with continuous pumping over. For the final 20 days, the wine rests completely, with the cap submerged. From there, the red wine is transferred to large 40-hectolitre barrels for over two years. This is followed by stabilisation in the bottle for a further two years.
The king of wines presents itself in the bottle with a pale garnet colour, fringed with subtle orange hues.The nose is highly elegant, with hints of red fruit jam, resting on a bed of mountain herbs and violets, evolving into tertiary notes of tobacco, liquorice and cocoa. The palate is initially full-bodied and warm, soon supported by tannins and a lively savouriness, creating a very pleasant balance.
A bottle that will make a fine impression at a Sunday lunch, best paired with substantial red meat dishes such as roasts, braised game and stews.
To fully appreciate its style, this wine should be served at a temperature of 16–18°C.