The “Monvigliero” hillside vineyard has long been considered the most significant cru in Verduno and one of the most valuable in the entire Barolo winegrowing region. Limestone and clay-rich soil with Marls of Sant’Agata, and a south/south-western exposure. Altitude around 240 m asl; the average age of the vines is 44 years, with a density of around 4.500 plants per hectare.

The unmistakably elegant hints of wild strawberry, rose and cherry are striking on the palate. The tannins are rounded, silky and persistent. Every ounce of the harmony and balance of this cru —one of the Barolo region’s most special —stands out. A wine that has in its aromatic complexity and gustative depth all its distinctive characteristics.

This vineyard is historically recognized as one of the most suitable for whole-grape winemaking. The fermentation takes place in stainless steel tanks with 60% whole bunch grapes; the remaining part is destemmed and crushed. After a few days of pre-fermentation cold maceration, alcoholic fermentation takes place, which lasts approximately 3 weeks with some punching-downs and pumping-overs. Malolactic fermentation takes place in wood barrels.