The grapes are hand-picked in mid-October, placed in perforated baskets for their transport to the cellar. The yield of grapes per hectare is 100 quintals.
The fermentation takes place in thermoregulated stainless steel tanks at 28°C with frequent daily pumping over for 12-15 days. After fermentation, the wine is kept in wood for 6 months, in 20-25 hl barrels.

Colour: red with garnet reflections.

Bouquet: heady, classic, fresh and slightly tannic: a typical Nebbiolo nose.

In the mouth it is enveloping and full-bodied, with woody notes that enhance its characteristics.

Serving temperature: 18-20° C.

Food pairings: pasta dishes, meat dishes and cheeses.