|Soil:||Clay-calcareous, calcareous-siliceous, marl of Diano.|
|Grape Variety:||100% Dolcetto|
Traditional fermentation with daily pumping of the must over the cap for at least 15 days.
|Aging:||stainless steel tanks for 12 months. It is then cellared in Bordeaux bottles with natural corks for a further 3/6 months prior to its release.|
|Color:||Intense Ruby Red|
|Aroma:||slightly spicy and vinous aromas of wild berries and cherries|
|Tasting notes:||Velvety, soft and full-bodied on the palate, with a typical almondy aftertaste.|