Grape variety: 100% Nebbiolo
MGA: Ovello
Soil: calcareous limestone and clay
Vinification: fermentation at 30°c (85°f), 28 days of skin contact time, malolactic completed
Ageing: in 25-50 hl oak barrels for at least 30 months
Bottling date: june
Food matches: fresh egg-pasta dishes, risotto, white and red meat, game, venaison