The grapes come from the historic MGA “Brunate” vineyard in the municipality of La Morra, located on the southern slope towards Barolo. Limestone- and clay-rich soil (Marls of Saint Agatha) and an altitude between 300 and 400 m asl. The average age of the vines is 50 years, Guyot-cultivated, with a density of around 4.600 plants per hectare.

After a few minutes in the glass, hints of violet flower—typical of the Brunate terroir—emerge. Intense and full-bodied on the palate. The soft, rounded and velvety tannins are typical of the La Morra area. The finish reveals a hint of liquorice root.

the alcoholic fermentation lasts about 3 weeks in a steel tank, in contact with the skins with regular pumping-overs. This period includes the cold maceration, pre- and post-fermentation with the use of the traditional submerged-cap method. Malolactic fermentation is carried out in wood.

Aging for about 30 months in large barrels, and barriques in small parts.