Harvested by hand in small crates during October ,the grapes, once in the cellar, are delicately pressed. The fermentation starts with the use of indigenous yeasts in stainless steel tanks at controlled temperatures with daily pumping over for 30 days. After the racking, the wine is put in large Slavonian oak barrels where the malolactic fermentation takes place. The colour is deep garnet red, the nose expresses a complexity of aromas of violets and roses, with spicy hints of leather, liquorice and tobacco. The taste is full and intense with great tannin structure that gives it longevity. This Nebbiolo best accompanies rich sauces, stews, roasts and hard mature cheeses.