Nebbiolo grapes are picked from all five of Beni di Batasiolo’s Cru vineyards in early October and fermented on their skins for 10-12 days in stainless steel vats with periodic pumping over. The juice is then aged in Slavonian oak casks for 24 months followed by an additional 12 months in stainless steel. Deep garnet A bouquet typical of the Nebbiolo grape: flowery and toasty with hints of sweet spice, nuts, and delicate herbs. A balanced, elegant wine that is bold and intense.