SOIL:  mixed consistency tending towards clay
VINEYARDS:  localities of Rivalta di La Morra and Bussia di Monforte d’Alba
VINEYARD EXPOSURE:  South-west
ALTITUDE:  400 m above sea level
YEAR PLANTED:  1996, 1980, 2000
YIELD PER HECTARE:  5-6 metric tons
VINIFICATION:  the wines undergo temperature-controlled vinification on skins at 29-30 °C, with at least 10-12 days of maceration.
MATURING:  the wines, after the initial decanting operations in steel tanks, are racked into small casks made of French oak, where they undergo malolactic fermentation. They mature for 12 months before being blended. The final wine spends a further 3-4 months maturing in the bottle.
ALCOHOL CONTENT: 14 % Vol.
AVERAGE ANNUAL PRODUCTION: 2500 bottles
COLOUR: deep garnet red with purplish hues.
BOUQUET: very complex and ethereal, progressing from red berries to liqueur plums, spices and cocoa, beautifully merging the aromas of the grapes with the spiciness acquired from maturing in wood.
TASTE: an elegant, very persistent wine with a smooth mouth and nicely balanced tannin, completed by an aftertaste with a pleasant touch of almonds and fruit jam.
SERVING SUGGESTIONS: red meat, main courses in general and cheeses which have reached a fair level of maturity.