Produced in a Langhe’s restricted area from Nebbiolo grapes. It is obtained by an accurate red winemaking: maceration of around 20 days of the skins and fermentation for about 8 days at controlled temperature, at about 28-30°C. After the malolactic fermentation, the wine is aged in oak barrels for two years and then other 18 months in bottle. Rich body, smooth, elegant with a long finish.