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

Growing location: Langhe area.

Vineyard exposure: south-east.

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: 20 – 22 years.

Planting density: 4000 plants/ha.

Yield/hectare: 6 – 6,5 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 10 – 12 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: 13-13,5% by Vol; total acidity: 5.4-5.8 g/l (as tartaric acid); net dry extract: 27-30 g/l.

Tasting notes: bright ruby red; expansive, mouth-filling aromas of violet, black currants, wild black cherries and mint. Fine and dry on the mouth, with an elegant, young body and hints of ripe fruit; fairly soft and well-balanced.

Pairings: beef stew, roast veal, game, rabbit, medium mature hard cheeses.

Serving temperature: 18° C.