Vines and training: 100% Nebbiolo – Michet and mainly Lampia sub-varieties.

Guyot counter-espalier training system.

Growing location: Monforte d’Alba (CN).

Name of vineyard: Ginestra.

Vineyard exposure: south.

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

Altitude: 300 – 350 metres a.s.l.

Gradient: between 30 and 35%.

Age of vines: approx. 30 – 35 years.

Planting density: 4000 plants/ha.

Yield/hectare: 6 tonnes.

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

Wine-making process: the grapes are carefully selected to make a wine with great structure and longevity. Immediately after picking they are crushed and destemmed, followed by maceration for 18-25 days in special tanks to gradually extract the noble components in the skins. When the ideal rapport has been reached between the extracted tannins and colour, the wine is drawn off and the first rackings are carried out.

Maturing: traditional, in oak casks and for a period in the bottle, until the various components of the wine are perfectly balanced.

Analytical parameters: alcohol: 14 – 14.5% by Vol; total acidity: 5.3-5.8 g/l (as tartaric acid); net dry extract: 30-32 g/l.

Tasting notes: dark garnet red. Elegant, round nose with lingering fruity, spicy, balsamic and mineral undertones. Strong, warm body, with powerful aromas and well-balanced flavours. Long, intense finish. Lends itself to lengthy ageing, with a cellar life even extending to over fifteen years.

Pairings: roast veal, rump steak cooked in Barolo wine, mature cheeses.

Serving temperature: 18°C.