The particle used for this wine was planted in 1964. The wine is fermented in hat emerged for a period ranging from 14 to 21 days. After malo-lactic 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 total cellar. Produced exclusively in years of long aging, the wine has characteristics of marked minerality, freshness and evident balsamic notes.

Aging potetential of 25+ years.

Tasting Note: Perfumes : spices, mentholated, cardamom and mineral aromas, dried fruit and dog rose Matches : cheeses, cured meats, stewed and grilled meats

Origin: Piedmont, Italy

Alcohol: 14.0%

Blend: Nebbiolo