The Nebbiolo vines are on average 20-50 years old and are located on a southwestern hillside in La Morra . After hand-picking at the end of September/beginning of October, the berries are fermented in stainless steel fermentation tanks after light pressing and destemming. The malolactic fermentation then takes place in wooden barrels. The maturation is then completed in barriques, in second occupancy. The wine is not filtered.
The nose shows dark berries and spices. On the palate, the wine is juicy, concentrated with supple tannins and good balance. An excellent Nebbiolo with good development potential.
Good accompaniment to risotto, pork and veal, pasta with sausages.
Drinking recommendation: 2022-2030