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The wine has a bright and intense red ruby color and the vivacity makes it particularly pleasant and inviting. At the beginning the olfactory sensations are very delicate including blackberry and plum at then typically vinous in the end. The olfactory fragrance provides a pleasant and teasing feeling. Saltiness and acidity are in the foreground of this wine that doesn’t hide its “polyphenolic” power. The wine is produced with the aim of exalting its own characteristics: vinosity, complexity and persistency. Maceration takes 15-20 days in stainless steel cask with controlled temperature. The ageing is about 8-9 months in oak barrels (30-40% in barrique and the remaining in 50 hl barrels). Afterward it is blended and bottled, resting for a couple of months before being put on sale. Low yields, long maceration and correct oak barrels contributions give to this wine unusual longevity, complexity and importance like the noble Nebbiolo.
