It is vinificated with 100% Nebbiolo divided in 3 clones: Michet, Lampia & Nebbiolo Rose sub-varieties. Grapes are harvested in boxes containing 20 kg. At second week of October, the handedly plucked grapes should be particularly selected before crushing, and the must remain in skin should be macerated /fermented in stainless steel tankat controlled temperature for at least 15 days prior to be refined in 500-700 liter oak barrel for 2 years, and the last ageing period includes 6 months in stainless steel tank plus 10 months in bottles.

Garnet red color with ruby highlights, intense bouquet with cinnamon, vanilla and hint of cocoa/ coffee should be nosed; Taste of well balance full-bodied wine with velvety, pleasant tannic, and great persistent in palate. The pairing food should be red meat, fishes,grilled white meat, cheeses or chocolate with the serving temperature at 16-18 degree.

Gordon’s comment: Red Ruby color, fragrance of rose, robust tannin balanced w fruit acidity hints dark Cherry & Vanilla, velvety quality is impressive.