Grape Variety: 100% Nebbiolo.

Origin: La Morra and Barolo.

Soil type: Calcareous, chalky soils.

Harvest: Hand-picked grapes, typically in early October, depending on the year.

Winemaking: Stainless Steel Tank Fermentation for 10 to 15 days with the temperature controlled to 26-28°C (78-82 F). Matured 24 months in wood, with 12 of those in barrique.

Appearance & color: Medium garnet turning to brickish when mature.

Nose: Red fruits, tobacco with some floral undertones. Gains complexity with bottle aging.

Flavor: Red fruit and cherries in its youth, turning to leather & tobacco with a faint truffle note when mature. Medium-bodied.

Alcohol: Typically 13.5% to 14.5%

Food Pairings: Mushroom Risotto with truffles, Braised beef, lamb stew, roasts and game.

Serving temperature: 18-20°C (64-68 F).

Box: Six bottles to a case.