Varietal: Nebbiolo
Growing locations: Alba, Diano d’Alba, Grinzane Cavour, La Morra, Monchiero, Monforte d’Alba, Montelupo Albese, Novello, Roddi, Roddino and Verduno
Soil: calcareous clay
Vine training: vertical trellis with Guyot pruning
Picking: 100% by hand
Harvest: October
Maximum yield: 9 tons/ha
Vinification: destemming and crushing; alcoholic fermentation and 6-8 days on the skins at a controlled temperature (26-28°C), with frequent pumping over the cap
Ageing: 3-4 months in the tank before bottling
TASTING NOTES
Color: ruby red
On the nose: fruity (small red fruits) with spicy notes
On the palate: dry, harmonious and elegant, with a good structure
Alcohol (Min.): 11.50% vol.
Serving temperature: 18-20°C
Cellar life: 3-5 years in the bottle
Food/wine pairings: tagliatelle pasta with a meat or porcini mushroom sauce, red and white meats including grills, game and medium mature cheeses