Grape Variety: Nebbiolo
 
Alcohol: 14% Vol
 
Vinification:Spontaneous fermentation in concrete tanks, temperatures between 22°C and 28°C for about twenty days,followed by a long period of submerged cap maceration (lasting more than 40 days), during which malo-lactic fermentation took place. As temperatures rise in spring, the wine is racked into large Slavonian oak barrels where it will age for four years. This is followed by six months' ageing in concrete before being bottled.
 
Colour: ruby red
 
Bouquet: hints of fresh fruit, light spicy notes
 
Taste: Freshness on the palate.