Deep ruby colour. The bouquet smells of withered flowers, sour cherries, and tobacco. Medium-bodied and fruity with a lithe backbone of tannins and a soft finish and excellent persistence. 

Vineyard: As with our Barolo, the historical production technique is used, blending batches from areas with different microclimates.

Pairs well with: Mature cheeses, structured pasta dishes and red meats, particularly hare cooked “al Civet” (in wine), pheasant cooked “in Salmì” (salmis) and risotto made with Barbaresco.