Production area
 Corticella

 Grape variety
 Nebbiolo 80%, Croatina 15%, Bonarda, Vespolina

 Cultivation System
 Renewed shoot (Guyot), grassing, limited organic fertilization.

 Production Parameters
  
 Maximum production 50 q/ha
  
 Low gem load
  
 Low yield per vine
  
 Thinning Harvest choice
  
 Fermentation at controlled temperature
  
 Intense and prolonged maceration
  
 Reasoned use of refinement wood (minimum 24 months)

 Analytical Parameters
 Min. natural alcohol content: 13% vol.

 Organoleptic Characteristics
 Ruby color tending to garnet, complex aroma with hints of ripe fruit that evolve towards spices, licorice, leather. Full-bodied and austere flavor with good harmony.

 Aging resistance
 6 – 10 years and over

 Serving temperature
 19th

 Pairings
 Suitable for elaborate meat dishes, excellent pairings with red meats, in particular with lightly seared Fassona tartare.