Color: bright garnet red color.
Aroma: intense, with notes of violet, dark cherry, and scents of pepper and eucalyptus.
Food pairings: roasted lamb, game and dry cheeses.
Production area: Roero, Cuneo
Vineyard: The vineyard extends for about three acres on the left bank of the Tanaro river. It’s at 900 feet above sea level and enjoys an exposure to the south. The vines are 30+ years old with a density of 2,300 plants per acre. The vineyard is bio-dynamically fertilized.
Training system: guyot
Soil: mostly calcareous, 30% sandy.
Harvest: mid-October by hand.
Yield: less than 3 pounds per vine.
Vinification: 25 to 35-day maceration in stainless steel tanks with 6-7 daily pump-overs. Racking into French oak barrels where malolactic conversion takes place.
Aging: 24 months in new French oak barrels and 6 months in the bottle.
Total production: 4,000 bottles