GRAPE VARIETY:  100% Nebbiolo
SOIL COMPOSITION:  Helvetian, limestone with sandstone
VINEYARDS:  locality of Bussia di Monforte d’Alba
ALTITUDE:  400 m above sea level
YEAR PLANTED:  1990
YIELD PER HECTARE:  5.0/6.0 tonnes
VINIFICATION:  the grapes are harvested in mid / late October. The must ferments on skins for 10 to 15 days at a maximum controlled temperature of 30°C. Pumping over takes place at least 4/6 times a day.
MATURING:   upon completion of fermentation, the wine is transferred into steel tanks for decanting and elimination of the lees, achieved thanks to frequent racking. It is then transferred to large Slavonian oak barrels, where, in compliance with production regulations, it spends 36 months. After ageing in wood, it is moved to steel tanks for several months, after which it is bottled, when the weather is warm, usually during the summer before release for sale.
ALCOHOL CONTENT: 14/14.5% vol.
AVERAGE ANNUAL PRODUCTION: 1800 bottles
COLOUR: ruby red with garnet highlights
BOUQUET: deep and intense, with evident scents of brushwood, sweet spices, tobacco and cocoa. Notes of white truffle and goudron emerge with age.
TASTE: dry, potent and velvety, with just the right amount of tannin. Its most particular features are its persistent flavour and evident warm and enveloping aftertaste.
SERVING SUGGESTIONS: We can quite safely say that this is a wine to be enjoyed slowly, while thinking, possibly accompanied by a good cigar!