Harvested in mid-October, and the hand-picked grapes are placed in perforated baskets for transport to the winery. The grape yield per hectare is 100 quintals.Fermentation takes place in thermoregulated stainless steel tanks at 28 °C with frequent daily pumping over for a total of 12-15 days. At the end of fermentation, the wine makes a 6-month wood passage in 20-25 hl barrels.
The color is red with garnet recall.
The aroma is vinous, classic, fresh slightly tannic typical of nebbiolo.
In the mouth it is enveloping full-bodied with wood notes that enhance its characteristics.
Serving temperature: 18-20 C.
Food pairings: first and second courses and cheeses