From vines of about 60 years planted on loamy clay soil. The wine ferments in steel in contact with the skins for 15/20 days. In steel for another three months, then for a year divided between barriques and terracotta. It ages for another 24 months in the bottle before going on the market. A new way of interpreting the Grignolino.

Typical hints of a wine aged for a long time, with an austere and noisy character.

Excellent with meat dishes