Blend of Nebbiolo (90%) from both the Barbaresco and the Roero areas, Barbera (5%) to add acidity, Dolcetto (5%) to provide color intensity.
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.
Bright red when young, it takes orange hues over the years. Pleasant, fine, floral at first, then presenting notes of leather and tobacco. Drink it with risotto, pasta and white meats.