SOIL:  mixed consistency tending towards clay
VINEYARDS:  localities of Bussia di Monforte d’Alba and Rivalta di La Morra
VINEYARD EXPOSURE:  South-West
ALTITUDE:  400 m above sea level
YEAR PLANTED:  2000
YIELD PER HECTARE:  5-6 metric tonnes
VINIFICATION:  the Nebbiolo undergoes temperature controlled vinification on skins at 25-26 °C for 6-7 days, with daily pumping over.
AGEING:  after the initial decanting operations in steel tanks and racking, it is transferred into small casks made of French oak, where it undergoes malo-lactic fermentation and spends 12 months. The wine spends a further 3-4 months maturing in the bottle.
ALCOHOL CONTENT: 14 % vol.
AVERAGE ANNUAL PRODUCTION: 4500 bottles
COLOUR: ruby red with slight garnet hues.
BOUQUET: complex and elegant featuring notes of violet and berries with an elegantly spicy background.
TASTE: smooth and velvety, with a very long and persistent finish and nicely modulated tannins.
SERVING SUGGESTIONS: red meat, main courses in general and cheeses which have reached a fair level of maturity.