The grapes come from Roero, a place known for its sandy soils and unmatched elegance and finesse. This area brings out remarkable results in Nebbiolo grapes, thanks to the fantastic diurnal range. The must underwent 14 days of skin maceration and fermentation in stainless steel tanks with two pump-overs a day. The wine then aged for 16 months in 50hl wooden barrels and a further 6 months in bottle.
Light red with rose and delicate flower notes on the nose, silky tannins and a long persistence. This Nebbiolo d’Alba is surprising for its lightness and readiness for consumption at a young age.