Region: Piedmont, Italy
Varietal: 100% Nebbiolo
Tasting Notes: The wine is fermented in hat emerged for a period ranging from 14 to 21 days. After malolactic fermentation that always takes place in steel tanks at a controlled temperature of 20 ° C, the wine ages in truncated cone vats for a period ranging from 46 to 50 months, followed by a steel return and subsequent bottling. The wine is marketed after 60 months of cellaring. Produced exclusively in years of long aging, the wine has characteristics of marked minerality, freshness and evident balsamic notes.