The Barolo appellation, in the Langhe hills of Piedmont, was created to showcase the Nebbiolo grape variety. The vines, planted on the Perno Hill in Monforte d’Alba, grow on clay-limestone marl soils. Manual harvests are conducted at night, with a strict selection of bunches. The grapes then undergo a long maceration in concrete vats, with a slow, spontaneous fermentation. The wine is then aged for at least 60 months in large "foudres" (wooden tuns).
The intense ruby-red hue is elevated by garnet glints. The complex nose opens with ripe aromas of black cherry and plum, followed by notes of dried flowers, sweet spice and subtle mineral undertones. On the palate, a precise attack reveals firm yet smooth tannins and bright acidity underscored by a refined salinity, flowing into a long, vibrant, and structured finish.