The Nebbiolo vines climb on predominantly clay soils and are exclusively cultivated according to organic farming principles. The grapes are picked entirely by hand when they reach optimum ripeness in mid-October. After being transported to the winery, they undergo a six-day skin maceration and a natural fermentation process. The red wine is then aged gently in second-fill French oak barrels for around ten months. The cuvée is then bottled and left to rest for a further few months before being released for consumption.
The bright ruby red colour reveals a complex bouquet, combining generous notes of violet with touches of cherry and subtle hints of spice. The moderately robust mouthfeel reveals juicy fruit aromas that are perfectly balanced with delicate tannins, leading to a fresh, spicy finish.