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.