Color: Ruby-red when young, tending to garnet-red on ageing.
Nose: Intensely varietal winey aroma, with delicate bouquet, red fruits.
Palate: Dry, with good body, fairly marked acidity. Full-bodied, well-balanced flavor after sufficient ageing.

Flavoursome soups, white meat and fowl in aromatic stews, grilled red meat, eel, stockfish and salt cod, aromatic fish soups, medium-mature cheeses, vegetables.

Vine training system: Guyot.
Growing Location: Alba, Albaretto della Torre, Barolo, Castiglione Falletto, Cherasco, Diano d’Alba, Grinzane Cavour, La Morra, Monchiero, Monforte d’Alba, Novello, Roddi, Roddino, Serralunga d’Alba, Verduno.
Soil: Clayey-calcareous, calcareous-siliceous.
Grape harvest: October.
Max crop/hectare: 10 metric tons.
Wine yield: 70%.

De-stemming, soft pressing of the grapes, fermentation and maceration on the skins for approx. 6/8 days at a controlled temperature. Microoxygenation to increase the varietal aromas elevation. The malolactic fermentation is completed by the end of the winter, and the wine is stored in steel tanks and then in the bottle.