Grape type: Nebbiolo

Production area: Production area of Barolo D.O.C.G., Brunate in La Morra.

Harvest:  Manual, first half of October.

Wine-making process: Destemming and fermentation with maceration on the skins for 10-12 days in stainless steel vats at controlled temperature and with periodic pumping-over.

Ageing: Aged in Slavonian oak casks followed by ageing in stainless steel vats. Refining continues in the bottle after this time.

Pairings: Ideal in combination with dishes of red meats, game, roasts and cheeses and cured meats. Pleasantly smooth, this is the perfect all-round Barolo.

Serving temperature: 18°-20°C

Features:  Deep garnet red color with delicate orange tinges. Intense and persistent aromas with a pleasing flavor of nuts, stewed prunes, roses and violets. Spicy and toasty aromas complete the olfactory range. The palate is full-bodied, tannic and balanced in the crisp and full-bodied sensations, and very persistent.