100% Nebbiolo from the vineyards on the top of the hills around Valfaccenda and from San Grato, a cru in Santo Stefano with steep, sandy vineyards. Maceration takes a couple of weeks with some whole bunches (10 to 30%). After the juice is pressed in a basket press, it rests in large oak casks for 10 to 12 months with malolactic conversion in the spring. Bottled 6 to 10 months before the release, Carolina and Luca describe this Nebbiolo with a typical elegance, fruitiness and aromatic expression from the sandy soils, and a rich character on the palate. Good now, but can also be cellared for 10 years from harvest.