A full-bodied wine, Langhe DOC Nebbiolo pairs well with second courses of red or braised meat, together with mature cheeses.

The hand-harvested grapes are delicately destemmed and softly pressed. The must obtained is cryomacerated for 24 hours. Fermentation takes place in steel tanks at a controlled temperature. Maceration lasts approximately 10 days. After malolactic fermentation, the wine is aged in large barrels.