This Barolo is grown in clay-rich soil following the most natural methods. The harvest is collected by hand, then the bunches are destemmed before fermenting in 25-hl stainless steel vats. The grapes macerate with their skins for 20 to 25 days. Maturation takes place for 36 months in used oak casks. In the glass, this wine gives off aromas of ripe, red fruits, with notes of violet, tobacco, and leather. Its tannins are present on the palate along with a pleasant freshness. This wine will pair nicely with red meat dishes, particularly those involving mushrooms.