| Origin |
The 11 villages in the Barolo wine-growing area |
| Vinification |
Manual selective harvest,; crushing and destemming; fermentation in stainless steel at a controlled temperature; maceration on the skins, with daily pumping of the must over the cap. |
| Ageing |
38 months, whereof at least 18 in casks of Slavonian oak. |
| Pairing |
Game, braised veal, stewed meat, grilled fillet and meat, mature cheeses. |