It is vinificated with handedly plucked and selected Nebbiolo grapes harvested at the first 10 days of October in Michet, Lampia and Ros’e Sub-varieties. After crushing, the must should be fermented in stainless steel tank for 7-8 days prior to aging in oak barrel for 15-18 months, then bottled and stored in cellar for months until the variety elegance of Nebbiolo developed.

Garnet red color with ruby reflection; fragrant with rose and raspberry; feeling of velvety, silken, with great persistent in palate, the fine tannins and the mineral due from violet remained aftertaste. The wine should be served at 16-18 degrees, paired with red meats,fishes, grilled white meats, cheeses or chocolate.