About this wine
Vineyard and terroir
The fruit is organically grown in the estate’s vineyards in Barolo. The terroir varies across the vineyard sites, which are managed using organic practices.
Vinification
The grapes are harvested by hand in early October. Fermentation proceeds under strictly controlled temperatures, with frequent pumping over to extract colour and tannins. Only indigenous yeasts from the grape skins are used. The wine is generally bottled without filtration.
Ageing
The wine rests on its fine lees for around 24 months in large Slavonian oak casks, followed by at least six months in bottle.
Tasting profile
Garnet in hue, with aromas of tar and roses. Firm tannins and bright acidity shape the palate.
