Full and persistent. Tannins are austere, but neither bitter nor setting your mouth on edge.
Appellation: Barolo D.O.C.G.
Grape varietal: Nebbiolo
Vineyards: Barolo municipality
Fermentation: stainless steel thermo-conditioned tanks, 28-32°C
Malo-lactic fermentation: around 2 months, sur lies, 20-22° C
Ageing: around 38 months, part of which in oak
Food pairings: red meat, roasted meat and savory cheese
Serving temperature: 18°C