Castagnito, Piedmont, Italy. Clayey soil with sand. Harvested in the beginning of October.
The harvesting is done in two sessions, one week from another. Maceration is developed in stainless steel casks for 4 to 5 days. The wine stays in 600 litres oak casks for 8 to 9 months and then it is transferred in stainless steel casks. The wine is bottled in June and September, one year after the harvesting, and is ready for the market.
The color is red with an ethereal fragrance, elegant; there are perceptions of violet, marasca and final notes of spice. It is full, aristocratic and delicate. Perfect with roasts, game and matured cheeses.