Vinification process: crushing in October with soft grape destemming. 15-day maceration approx. with manual punching down and pumping over. Natural fermentation in stainless steel wine vats at controlled temperature.
Refinement: 30 months in large oak barrels and 6 months in bottle
The colour is ruby-red. The bouquet is ethereal with notes of cherry in alcohol, anise, clove, withered rose, liquorice and cocoa.
On the palate the wine is full-bodied, velvety, harmonic and elegant, with refined tannins famous to the Barolos.
It goes well with red meat and game, braised beef with Barolo, and also with first meat courses.
Serving temperature 16-18°C in large-bowled glasses.
While clearly wonderful to drink now, it also ages extremely well.