Excellent as an aperitif but also great throughout the meal, especially with fish dishes, shellfish, and fresh pasta.

Whole Nebbiolo grape clusters are softly pressed with a brief maceration of approximately 5-6 hours. The must ferments in temperature-controlled stainless steel tanks. Following the Traditional Method (Metodo Classico), the wine is then bottled with the liqueur de tirage to begin the second fermentation in the bottle. In total, the wine ages on the lees for about 30-36 months before being released for sale.