Vibrant and expressive of red fruits when young. With age its nose deepens, with traces of withered flowers, such as roses and geraniums. Its warm, soft, full-bodied flavour is velvety and well-balanced, lingering in the mouth.Ideal with flavoursome pasta dishes, meats and medium-mature cheeses.From the hills of Roero and Langhe on soils with calcareous marl.It is made in a traditional way, with a 7-8 day floating cap fermentation in stainless steel tanks at a controlled temperature (28°C). It is aged in wood for at least 8 months and then in the bottle for 2-3- months. It will usually reach its peak 3-4 years after the harvest, but this period can vary considerably depending on the vintage.