Pairs well with roast veal, rump steak cooked in Barolo wine or a selection of mature cheeses.
Harvested by hand the grapes are carefully selected to make a wine with great structure and longevity. Immediately after picking they are crushed and destemmed, followed by maceration for 18-25 days in special tanks to gradually extract the noble components in the skins. When the ideal rapport has been reached between the extracted tannins and colour, the wine is drawn off and the first rackings are carried out.
Matured traditionally, in oak casks and for a period in the bottle, until the various components of the wine are perfectly balanced.