The wine can last from 6 to 12 years, depending on the vintage and proportionally to alcohol, extract, colour and acidity.
Crimson red changing to garnet red after few years of ageing.
Bouquet of dark currants, raspberry, vanilla, almond with smoked hues.
Complex with a good structure. It displays good tannins and a remarkable balance.
It pairs well with lamb, game, red and grilled meat.
Serving temperature: 18-20°C.
Total alcohol: 13.5-14.5% vol.
The grapes come from our estate vineyards, mostly planted at an altitude of 200 m. a.s.l. The hillside is a 5-10% slope, facing South-East. The soil is markedly alkaline, poor in organic substances, draining and mixed with abundant tuff flakes. A second vineyard at 170 m a.s.l. with a North East exposure with an alkaline soil, clayey and deep. A last part comes from Barbera vienyards.
The grapes obtained from these vineyards are Nebbiolo, Barbera, Albarossa, Cabernet Sauvignon and Merlot.
The proportion of grapes from the various cultivars can vary every year, depending on the chemical properties of the grapes, in an effort to keep the sensorial and qualitative characteristics of the product constant.
The beginning of harvest can fall between Sept. 10th and Oct. 10th, based upon the weather pattern of the season.
Traditional vinification in steel and oak vats is immediately followed by the first racking and by the the storage of 100% of the product in oak casks having a capacity of 300 or 2,000 litres each. A second racking is performed between November and April, based upon the wine’s evolution, while the third takes place in late August, the following year.