Denominazione di Orgine Controllata
Produced with Nebbiolo and Barbera grapes from Treiso and Agliano, respectively.
The vineyards, cultivated with the guyot method, are approximately 20-30 years old and yield an average
of 65 quintals per hectare.
The harvest usually takes place in early October.
The grapes are collected in baskets and are immediately taken to the cellar to be picked from the
bunch and pressed. They are then placed in special, temperature-controlled vats for 12-15 days of
maceration, with frequent punching down to extract color-imparting elements.
After alcoholic fermentation, the wine is put in small barrels where, after malolactic fermentation,
it is aged for at least 12 months.
After aging, the perfectly mature and clear wine is bottled and stored
for a minimum of six months in temperature-controlled rooms until delivery.
Organoleptic examination: fine ruby-red color, deep and brilliant; full, rich, concentrated nose,
and refined, with a lasting hint of ripe fruit and red berries, a touch of citrus, and a pleasant
undertone of fine wood and vanilla. Refined in the mouth as well, uniting body and structure with style
and elegance. The taste of fruit, plus fine, soft tannin and pleasant hints of spices, gives this wine
Serve at 18° C. Excellent with fine meat (chops, T-bone steak),
roasts, game, and truffle-based dishes.