A magnificent, noble and austere, fine dry red wine made by vinifying - with a lengthy maceration - scrupulously selected, perfectly ripe grapes grown only on a old and suited vineyard. It is very well structured, with a good alcoholic content and great balance. Excellent with big dishes, grilled meats and cheeses.

Town: Treiso.
Cru: Nervo.
Solar Exposure: South-Est.
Vine: Nebbiolo (Lampia, Michet).
Breeding kind: Arched-cane Guyot system.
Ageing: The wine matures in stainless steel for six months, before aging for a period of 12 months, partly in French oak tonneaux of 5 Hl, and partly in traditional casks made of Slavonian oak. It's refinement then continues in the bottle until its release.
Wine making: The selected grapes are picked when they are completely ripe and tbc vinification is begun immediately. Tbc fermentation on the skins lasts 15-20 days, with frequent pumping over of the must and strong plunging of the cap below the surface. Special care is taken over the immediate development of the malolactic fermentation.
Colour: Deep ruby-red, with nice garnet highlights which become more marked on ageing.
Fragance: Intense, spicy, vanilla, complex volgente ethereal, very persistent.
Taste: Austere, great structure, harmonious and velvety. Noticeable but sweet tannins.
Surface: 1,68 Ha.
Maturity: In the bottle until the wine is two years old.
Power of Wine for hectare: 52,00 Hl