Variety: 100% Nebbiolo
Age of vineyards: Planted in the early 1970s
Vine training system: guyot
Vinification: Destemming operations that did not involve crushing brought almost whole grapes into the tanks. Cold maceration begins within 36-48 hours, followed by alcoholic fermentation, with a few daily pumping overs to ensure slow and delicate extractions. Maceration in contact with the skins lasts for about 20-25 days; malolactic fermentation is then followed. Aging for 24 months in large 25-hl French oak barrels.
Color: Light ruby red color.
Aroma: Fruity hints of dark cherry as well as ferrous, balsamic and spicy notes.
Flavor: The mouth uncovers hints of dark fruit and cherry, supported by a lively and young tannic texture that suggests potential for evolution.
Serving temperature: 16°-18°. It is particularly enjoyable to savor its initial freshness and then appreciate the evolution of its aromas as the wine slowly warms in the glass.
Evolution: Drinking well already, but with the potential to evolve over the next 20 years.
Bottles produced: About 6,500.