||Is made with grapes of coming properties from the Nebbiolo vineyards of map sheet n. 6, said particles 128 and 129, localities " Bussia and San Pietro".
||During the ripening of the grapes we thin out the bunches to optimize the yield and then hand-select them before they undergo soft crushing.
||At the end of temperature-controlled fermentation, the wine is drawn off and racked.
||Selected yeast that respect the fragrant aroma of the wine is added to the must.
||Complete malo-lactic fermentation.
||The wine remains for at least two years in barriques from Allier (France). It is then prepared for bottling and bottle refinement up to a year before it arrives on the market a minimum of four years after the vintage.
||A fine companion for all meat dishes, both grilled and braised and also good with farmhouse cheeses.