The vines are grown on clay-calcerous soil and planting density is 4,300 vines per hectare. Green pruning is done in May and July and grapes are finally hand harvested at the beginning of October. The Nebbiolo grapes are sorted, de-stalked with special equipment, and softly pressed. The must is piped into steel tanks where it is fermented at a temperature of about 27 degrees, before it is allowed to macerate post ferment. This extended maceration on the skins and high temperature allow extraction of plenty of tannins. The wine is matured in oak barrels for 3 years before bottling.

A generous and savoury nose wth hints of wood smoke and leather fleshed out by berry fruit and plum characters. Good concentration of spicy dried fruit and wild cherry on the palate, leading to the characteristic firm and structured finish with balancing tangy acidity.

Best drunk with hearty, gamey dishes such as beef or venison but also good with vegetables roasted in garlic, olive oil and strong herbs.