Vines and training: Nebbiolo; Guyot counter-espalier training system.

Growing location: Langhe area.

Vineyard exposure: east and west.

Type of soil: mainly clayey and calcareous, providing ideal water retention.

Altitude: 300 – 350 metres a.s.l.

Gradient: varying from 30 to 35%.

Age of vines: 18 – 20 years.

Planting density: 4000 plants/ha.

Yield/hectare: 7 tonnes.

Harvest: picking by hand in the first ten days of October.

Wine-making process: the grapes are crushed and destemmed immediately after picking, and then undergo maceration in tanks for soft, continuous extraction of the noble components in the skins. After 7-8 days the wine is drawn off, and the fermentation is completed without any further intake of tannins.

Maturing: it matures keeping intact its youth and freshness and it is bottled, generally, at the end of the second winter after the harvest.

Analytical parameters: alcohol: 12.5-13% by Vol; total acidity: 5.4-5.8 g/l (as tartaric acid); net dry extract: 25-28 g/l.

Tasting notes: bright garnet red colour; flowery nose, showing roses and fruity sensations. Mouth-filling and elegantly-structured; round with complex, slightly spicy flavours lingering nicely on the palate.

Pairings: best with pasta dishes such as “tagliolini” with meat sauce, main courses of meat served with sauces, and medium-mature cheeses.

Serving temperature: 18° C.