Location: municipalities of Barolo and Monforte d’Alba.

Soil: calcareous, silty clay loam composition.

Exposure: South – West.

Altitude: 270 m.a.s.l..

Slope: 30%.

Cultural notes: low guyot pruning system with planted density of 4500 vines per hectare.

Harvest period: first week of October; hand harvested with careful selection of the clusters.

Vinification: soft crushing of the grapes with de-stemming; static fermentation in steel tank with indigenous yeasts at a controlled temperature of 25 °C; maceration for one week, frequent basting of the skins.

Fining: 9 months in 500 l tonneaux.

Organoleptic characteristics:

COLOR: ruby red.

NOSE: intense, vinous and fruity.

MOUTH: dry, full body and pleasantly crisp.