Grape blend:
Nebbiolo 100%
Vineyard:
Production area: La Morra and Barolo
Altitude: 350 to 480 m asl
Soil composition: blue marl and clay
Exposure: South – South-West – South-East
Vine training system: Guyot
Harvesting period: October
Winemaking notes:
Vinification: destalking-pressing, maceration in temperature-controlled tanks at a temperature of 25-26°C
Ageing: in oak barrels of varying capacities, minimum 24 months
Tasting notes:
Colour: garnet red
Aroma: hints of cherry, rose and violet
Taste: excellent balance between acidity and tannins
Serving temperature:
16-18°C
Recommended pairings:
Red meats, wild game meats, braised meats and mature cheeses
