Groppello grapes (95%) and Barbera (5%), part of which are kept in the “loft” until Christmas to ensure that drying is right.

Is obtained from selected musts, fermented and then matured in small allier oak barriques for 6 months. Then, suitably blended, in rest for another 20 months in large Slavonian oak casks. It is sold after at least 3 months of being bottled (must be preserved in a lying position).

Accompanies: goes especially well with spit-roasted game birds, stewed meat and aged and barbecued cheeses;

Serving temperature: 18-20°C;

Should be preferably poured into a carafe to allow for the necessary oxygenation at least one hour before pouring.