Good structure, pleasant freshness, marked but slightly persistent tannin.
Fine and deep, with notes of fresh red fruit and violet.
Destemming and soft pressing. Alcoholic fermentation in steel at a controlled temperature to favor the extraction of fresh aromas, skin contact facilitated by pumping over. Malolactic fermentation in steel and subsequent transfer to wood. Aging in large barrels for about 6 months and bottling at the end of the summer. We like to age our Nebbiolo in the bottle for at least 6 months before putting it on sale.