Shiny, ruby red color. Initially, the fresh red fruit of the Barbera comes to the fore, but later or after some rolling, more complex and deeper notes of Nebbiolo emerge. We discover blackberries, blueberries, wild strawberries and plums, but also hints of cloves, musk, graphite and a fine touch of leather. Mouth-filling style supported by fine and tasty tannins. Delicious, balanced interplay of the 2 main grapes of Piedmont, complementing each other perfectly.

A nice piece of roe buck with truffle, marinated lamb chops, Osso Bucco, matured sirloin steak or fillet Pur, young pigeon or a general cheese dish.

climate

The proximity of the Alps and the Dolomites determine the weather and ensure cold winters with sufficient precipitation. The proximity of the Mediterranean makes the summers hot and dry with cooling during the night. The high vineyards provide even more ventilation and cooling.

soil

The vineyards are among the highest in Barolo. A variation of sandy soils with a high clay and loam content (Sant'Agata marl) and poor sandy, porous soils with fossil elements. (Diano Sandstone)

vinification

Nebbiolo and Barbara. The grapes are picked by hand. Separate fermentation in stainless steel tanks for 10-15 days without adding yeast with regular stirring of the depot. The wine is further matured for 12-18 months in a mix of smaller barrels, large barrels and cement vats. The wines are then blended and bottled and left to rest in the bottle for another 6-12 months before being released on the market.