pasta dishes with mushroom or cheese sauces, or served with Alba white truffle, red meat and game stews and pot roasts, mature cheeses.

This has aromas evoking rose petal, forest floor and a whiff of tobacco. The sleek palate delivers crushed raspberry, clove and white pepper alongside lithe tannins and fresh acidity.

Growing locations: Barolo, Castiglione Falletto, Cherasco, Diano d’Alba, Grinzane Cavour, La Morra, Monforte d’Alba, Novello, Serralunga d’Alba, Verduno, Roddi
Soil: calcareous clay
Vine training: vertical trellis with Guyot pruning
Picking: 100% by hand
Harvest: October
Maximum yield: 8 tons/ha

Destemming and crushing in a protected atmosphere; alcoholic fermentation at a controlled temperature (28-30 C) on the skins for a total of around 16-20 days, with targeted racking and returning maximizing the extraction of color, aroma and tannic structure. Following the malolactic fermentation, the wine is transferred into oak.