VINEYARDS: The only one outside the Roero area.
Altitude: 300/400 m asl.
Soil: clayey
Exposure: south-west.
Production: 90 q x ha
Training system: classic guyot.

The vinification takes place in steel tanks, with the submerged cap system. The maceration of the marcs lasts from 10 to 12 days. The fermentation temperature is controlled and maintained around 25 ° / 27 ° C. The malolactic fermentation takes place at the end of fermentation and racking. It is refined in steel until the spring following the harvest.

Ruby color. It is an easy to drink wine. The nose has hints of herbs, blueberry
and chamomile. Soft in the mouth, it is embellished with an elegant tannic texture. The finish is long and persistent.
Serving temperature 16 ° / 18 ° C.