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Grape variety: Nebbiolo
Production Area: Langhe
Vineyard elevation: around 300 m a.s.l.
Soil type: predominantly clayey, fairly deep, with south–southwest exposure
Training system: Guyot
Vinification: skin maceration for about 20 days in stainless steel
Elevage: 18 months in large oak casks
Colour: garnet-red hues
Nose: rich aromas of violet, raspberry, and licorice
Palate: full-bodied, high in alcohol, dry and spicy
Alcohol: 13% by volume
Pairings: ideal with red and white meat dishes; expresses its best with cheese fondue
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