Harvested by hand in 20-kilogram crates in October. The grapes arriving in the cellar are delicately pressed, fermentation occurs through the use of indigenous yeasts in stainless steel tanks at a controlled temperature with daily pumping over for 30 days. After racking, the wine is placed in large Slavonian oak barrels where malolactic fermentation takes place. The color is deep garnet red, the nose expresses a wide complexity of aromas of violet and rose, with spicy notes of leather, liquorice and tobacco. The taste is full intense with a great tannic structure that gives it length. This Nebbiolo pairs best with rich sauces, braised meats, roasts and with mature hard cheeses.