Production area: Monrobiolo di Bussia / San Giovanni
Grape varietal: 100% Nebbiolo
Harvest time: October
Vinification: the stalks are removed and the pressed grapes ferment in stainless steel for about 15/20 days at controlled temperature (25/28 °C). During maceration, manual mixing of the skins takes place. After racking, the wine completes the ageing in “tonneaux” for about 12 months, and then it is transferred to steel tanks where it remains until bottling. Glass ageing for 3 months.
Color: medium intensity ruby red color with burgundy reflections
Nose: delicate, scents of violet and cherry well mixed with the spicy scents of oak
Taste: dry and balanced with young tannin.