Winemaking: De-stemming, soft pressing of the grapes, fermentation and maceration on the skins for approx. 10 days. During the maceration the must is pumped over in the delestage way to extract the colour and varietal aromas. After two decantetion to eliminate the solid parts came the malolactic fermentation. Then the wine is matured in wooden casks of different status for 12/16 months, with weekly topping-up, tastings and analyses to make sure the wine is developing correctly.
Ageing: In oak casks from France or Slovenia for 12 months and then 12 months in the bottle.

Color: Garnet-red, with orange highlights.
Nose: Violet bouquet, ethereal, intense.
Palate: Dry, quite tannic, fine, elegant, demanding but velvety and well-balanced.

Aromatic casseroles and stew of red meat and game-furred game roasts, truffle flavoured feathered game, mature cheeses.

Vine training system: Guyot.
Location: Alba, Barbaresco, Neive, Treiso.
Soil: Clavely-calcareous.
Harvest: October.
Max Crop/hectare: 8 metric tons.
Yield: 70%.
Min. Total acidity: 5 g per thousand.
Min Dry extract: 23 g per litre.