Grapes: 100% Negroamaro Ruby red color with violet reflections. Intense, blackcurrant and blackberry, with notes of spices (cloves and vanilla). Good structure, velvety and balanced. Long and flavorful finish.

Grapes: 100% Montepulciano
Ruby red with garnet reflections. Intense, persistent, and fruity with a pronounced aroma of wild berries. Full-bodied, balanced, slightly tannic, with a clean aftertaste.

Grapes: 100% Pinot Noir
Pale ruby red. Intense aroma with notes of cherry and sour cherry that slowly concludes with a pleasant and typical violet scent. On the palate, the wine is delicate and fruity, while the dense and silky tannins give it a full and pleasantly long flavor.

Grapes: 60% Corvina, 20% Rondinella, 10% Corvinone, and 10% Negrara

Intense ruby red color. On the nose, it offers intense aromas of cherry, but also of blueberries and red currant, which give way to notes of licorice and spicy touches. Rich, warm, and smooth on the palate.

Grapes: 100% Nebbiolo

Intense garnet red color with orange reflections. The bouquet presents all the typical aromas of the Nebbiolo grape, which after aging becomes floral and toasted with hints of sweet spices, dried fruit, and delicate typical herbal notes. The perfect balance between tannins, freshness, and alcohol content provides strong yet absolutely elegant and pleasant sensations. Good intensity and persistence confirm this wine as one of the best expressions of the Langhe.

Grapes: 100% Sangiovese

Medium-thick ruby red with garnet reflections. On the nose, notes of cherry, violet, aromatic herbs, and spices. Good structure, fresh, slightly astringent, and with a long finish.

Grapes: 70% Corvina, 25% Rondinella, 5% Molinara

Produced using the appassimento technique, the grapes are slowly dehydrated in the cellar for 4 months to concentrate the must and develop new aromas. At the beginning of October, the clusters are laid on bamboo racks in the attics of the farmhouses that host the vineyards, where large windows allow for natural ventilation. By the end of January, the grapes were already 35% lighter and had acquired highly concentrated sugars. After a delicate pressing, the raisins begin to ferment for 45 days in large Slavonian oak vats, at a naturally low temperature, as the season is very cold. The wine is then transferred to 30-40 hl vats, where alcoholic fermentation continues for 35 days in the presence of selected yeasts.

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