VINEYARD: Cabora, the highest of Santo Stefano Roero Altitude: 200 / 300 m a.s.l.
Soil: clay-limestone with good percentage of sand Exposition: south-west
Production: 80 q x ha Training system. classic guyot

Vinification in stainless steel vats with submerged cap. Grapes start the malolactic fermentation after a week of crio-maceration at 5°C . Temperature during fermentation is controlled and kept at 24°C . Malolactic at the end of the alcolic and racking off. Refinement lasts 12 months. a 30% of the total amount of wine is refined in wood.

Fresh, soft and elegant wine. Color is dark ruby red with purple reflexes. Notes of currant, pomegranate and light poppy sentors are perceived at the nose. In the mouth is spicy and confirms the first impressions of the tasting.