Production zone and characteristics
The grapes come from carefully selected Langhe and Roero vineyards. The area comprises highly diverse territories and different soils, ranging from Alba limestone marls to the sandy soils of the Roero hills. The winemaker’s expert hands select the best-suited vineyards for sparse bunches of small grapes, perfect for making this fine wine. Yields are around 60 hectolitres per hectare and training systems range from Guyot to spurred cordon.
The grapes are destemmed and then crushed very gently. Alcoholic fermentation takes place in controlled temperature stainless steel tanks. The time on the skins varies from 10 to 15 days, depending on vintage. Malolactic fermentation occurs after racking off.
The wine is aged for around 1 year, of which a variable period in barrels to temper its considerable tannins from the variety.
Ruby red in colour with garnet highlights, the wine’s nose is ethereal, pleasant and intense, with violets, roses, raspberries and cherries in alcohol aromas. On the palate it is dry, full-bodied, velvety and well balanced. Very traditional wine, it can be laid down for 3-5 years.
Its good structure makes it ideal with meat-based dishes and cheeses, including medium aged ones.
Alcohol by volume
13-13.5% vol. depending on vintage