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Grape variety: 100% Nebbiolo.

Harvesting: Mid-October.

Winemaking: Traditional extended maceration. Fermentation on wild yeast lasts up to 30 days, at room temperature and in steel vats, with remontage to break up the submerged cap.

Ageing: The wine then stays for about 24 months in Slavonian oak barrels of medium capacity (30-50hl), after the natural clarification. It stays at least another 24 months in bottle, in order to overcome the “bottle shock”. The wine is neither filtered nor stabilized.

Alcohol content: About 15°.

Color: Ruby red, bright but not deep, with orange tints.

Aroma: Concentrated, with ripe cherry and meaty notes.

Taste: The tannins are rich and delicious giving a lovely texture to the long finish with cherry and plum.

Serving temperature: 18-20°C; 64-68°F.

Food pairings: Pasta dishes, even better with added truffle.

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