Area of Production:
vineyards in the municipality of Diano d’Alba, Treiso d’Alba and Sinio
250 – 350 above sea level
whitish marl – calcareous – clay
Type of cultivation:
grown in rows with classic Guyot pruning
1970 - 1995 - 2001 - 2003 - 2006
fourth week of September
in maceration tanks for about 6-8 days with controlled temperature; ageing in large oak barrels for about 6 months. Followed by ageing in bottle.
ruby red with slight garnet reflections
intense, vinous, with scents of red fruit
dry, full-bodied, with good freshness and persistent aroma
14.11 % vol.
6.61 gr. / lt.
0.5 gr. / lt.
Total dry extract:
30.2 gr. / lt.
Recommended serving temperature:
18 – 20 °C. It is advisable to uncork the bottle several hours before serving
Goes well with:
starters, roasts, stews and cheese