Nebbiolo grapes are destemmed and fermented on their skins in stainless steel for 8-12 days with periodic pumping-over. The juice is then aged for at least 24 months in Slavonian oak casks followed by an additional 12 months or more in stainless steel. Deep garnet red with orange tinges Intense aromas of nuts, jam, berries, flowers, and spices full bodied and tannic but balanced thanks to a pleasant acidity.