100% Nebbiolo. Vinification: destemming with cold maceration for a few days in temperature controlled tanks. Alcoholic fermentation from 5 to 10 days with prolonged maceration to obtain greater phenolic and aromatic extraction. Ageing: from 10 to 16 months in oak barrels of different capacities. Full bodied, with red fruits and floral notes on the nose. A versatile wine that can be paired with salumi and cheeses, fresh stuffed pasta, second courses of pork, wild boar and braised meat.