Sant’Agata marl, Diano d’Alba fossils and sandstone

spontaneous fermentation on the skins in stainless steel tanks for 30-35 days.

24 months in oak barrels, with subsequent bottling in August. Ageing potential: 20 years and more

bouquet with aromas of sage, red berries, and tobacco and rose notes. Full, elegant flavour, with deep, soft, enveloping tannins.