Grape Variety: Nebbiolo.
Origin: Roero wine Region.
Soil type: CalcareCalcareous, chalky soil.
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).
Appearance & color: Brilliantly clear with garnet color in its youth, brickish when mature.
Nose: Red fruit tones and some earthy elements.
Flavor: Red berries, dry and mildly tannic. Medium to full-bodied.
Alcohol: Typically 13.5% to 14%
Food Pairings: Truffled pastas, beef, roasts, lamb, cheeses.
Serving temperature: 18-20° C (64-68 F).