The grapes come from small yet significant vineyards in the various municipalities of the Barolo area, and the vines are between 10 and 45 years old, cultivated using the Guyot system. The average density per hectare is 4.500 plants. Limestone and clay-rich soil.

Winemaking: each individual MGA is vinified and aged separately and in different ways to enhance the characteristics of each “terroir”. Alcoholic fermentation lasts around 3-4 weeks in stainless steel tanks, in contact with the skins. This period includes pre- and post-fermentation maceration, with the use of the traditional submerged-cap method. Malolactic fermentation takes place in wood. Aging: 30 months in large barrels and, for a small portion, in barriques. Each cru is vinified separately and assembled before bottling.

Description: ruby-red color with medium intensity. The nose is explosive, opulent, seductive and striking. Notes of plum, red, ripe black and sour cherries, blackberry, rose petal, and tobacco emerge. On the palate, the flavor is classic, rich and potent, with notes of alpine herbs and a leathery finish. The tannins are well-integrated.

Serving: at 16°C to 18°C in a Pinot Noir/Nebbiolo glass.