Location: municipality of Barolo, Coste di Rose vineyard.
Soil: calcareous, sandy loam composition.
Altitude: 250 m.a.s.l..
Cultural notes: low guyot pruning system with planted density of 4500 vines per hectare. Organic farming.
Harvest period: first week of October; hand harvested with careful selection of the clusters.
Vinification: soft crushing of the grapes with de-stemming; Fermentation and maceration with indigenous yeasts for a period of 10 – 15 days, frequent basting of the skins at controlled temperature of 25°C.
Fining: 6 months in tonneaux.
COLOR: ruby red.
NOSE: soft and delicate, hints of smal red fruits, rose and violet.
MOUTH: dry, full bodied, appropriately tannic while young, velvety, balanced.