After a manual grape harvest, fermentation takes place with indigenous yeasts in cement vats and lasts about 28 days, with daily pump-overs and délestage. The wine then matures in 16-hectoliter Slavonian oak barrels for a period ranging from 18 to 36 months, depending on the characteristics of the vintage. It completes its aging with a few months in the bottle.
In the glass, it presents a ruby red color with garnet hues, offering floral aromas of violet and dried rose petals, herbal notes, balsamic hints, small red berries, underbrush, humus, leather, and goudron. On the palate, it has remarkable structure, with deep aromas, a dense yet evolved tannic texture, and a harmonious finish, with great flavor persistence.
Excellent when paired with typical cuts of red meat from the Piedmontese tradition, cooked on the grill, as well as pasta dishes with vegetables and mixed cured meats.
To fully appreciate its style, this wine should be served at a temperature of 16-18°C.