Nebbiolo (100%). The finesse from the tannins of the Nebbiolo and the structure gives as a result a surprisingly harmonious wine with intense and persistent aroma and taste.
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.
The wine then stays for about 18 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.
Extremely clear, red almost garnet. Initially floral, it develops notes of leather and licorice. Balanced and tasty with good tannins, with a delicate acid note.