About this wine
Vineyard and terroir
The grapes come from Pajoré in the production zone of Treiso.
Grapes
Nebbiolo.
Vinification
A meticulous selection of the grapes precedes spontaneous alcoholic fermentation. Vinification includes skin maceration and a subsequent period with a submerged cap. The wine is then racked into wood, where malolactic fermentation is completed.
Ageing
Following its time in wood, the wine rests in bottle for approximately one year to develop its full expressive potential.
Tasting profile
Spice and tobacco shape the nose. The palate combines savoury, saline sensations with cherry and mint, supported by a generous structure and clearly defined tannins. Persistent fruit and balsamic aromas emerge on the finish.
