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Grape variety: blend of Nebbiolo (90%) from both the Barbaresco and the Roero areas, Barbera (5%) to add acidity, Dolcetto (5%) to provide color intensity.

Harvesting: from end of September, for Dolcetto, to late October, for Nebbiolo.

Winemaking: Traditional short maceration. Fermentation on wild yeasts at room temperature; the contact between skins and must lasts for 20-25 days. Following the winter clarification in cement tanks the wine is moved to Slavonian oak casks of medium / large size for about a year, before being bottled.

Alcohol content: About 13°.

Color: bright red when young, it takes orange hues over the years.

Aroma: fine, floral at first, then presenting notes of leather and tobacco.

Taste: pleasant, persistent, with a sweet-bitter aftertaste.

Serving temperature: 16-20°C; 61-681 °F.

Food pairings: risotto, pasta and white meats.

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