Grape variety: Nebbiolo
• Production area: La Morra
• Altitude and exposure: 300 m above sea level; South/East
• Soil: Clayey and slightly calcareous, moderately sandy, rich in manganese and magnesium

VINEYARD MANAGEMENT
• Training system: Guyot
• Fertilizers: Manure and green manure
• Soil management: Hoeing and under-row mowing
• Harvest: Manual in 20 kg crates; October
• Yield per hectare: 45 hl/ha

IN THE CELLAR
• Fermentation: In stainless steel tanks at a controlled temperature with maceration on the skins for
approximately 20 days. Malolactic fermentation in wood.
• Aging: 24 months in 25 hl Slavonian and French oak barrels.

TASTING NOTES
• Color: Intense garnet red with brick reflections
• Bouquet: Undergrowth, sage, wild berries, and a delicate leathery note.
• Flavor: Full-bodied with notes of cinnamon, licorice, cherries in alcohol, and raspberry compote. The tannins
are silky and mellow.

EVOLUTION AND PAIRINGS
• Evolving: Expresses its greatness even after 20 years or more.
• Pairings: Game and red meats, mature hard cheeses, dishes enriched with Alba White Truffles.