Grape variety: Blend based on Nebbiolo, Barbera, and Dolcetto
 
Production area: Langhe (Cuneo)
 
Altitude: 430–550 m above sea level
 
Exposure: South / South-West
 
Soil: calcareous-clay marl
 
Training system: Guyot
 
Yield: 85 q/ha
 
Winemaking technique
Destemming and crushing.
Alcoholic fermentation in stainless steel at controlled temperature (24–26 °C).
Skin maceration for 8–12 days with pump-overs and délestage.
Spontaneous malolactic fermentation in stainless steel.
 
Aging
Aging in stainless steel tanks (70%). Aging in used French oak barriques and tonneaux (30%). Aging duration: 8–10 months.
Brief bottle aging.
 
Sterile filtration before bottling.
 
Analytical data
 
Alcohol: 13.5% vol
Total acidity: 6.07 g/l (tartaric acid)
pH: 3.41
Residual sugars: < 2 g/l
 
Organoleptic characteristics
Bright ruby red color.
Aromas of ripe red fruit, sweet spices, and delicate floral notes.
Balanced palate, good structure, fine tannins, and a harmonious finish.
 
Serving
Recommended serving temperature: 16–18 °C