in the vineyard : The Sangiovese came from young vines planted in Simonduim, producing grapes with concentrated cherry and cassis flavours with well-balanced acidity. The Nebbiolo imparts rich colours and blackcurrant flavours with soft tannins, while the Barbera gives the wine its lively acidity.
in the cellar : Each cultivar was vinified seperately, spending two weeks on the skins. After maololactic fermentation was completed, the wines were blended and aged in 10 different types of wood, including French, Hungarian and American, toasted to various degrees. Made in a New World style, the final blend offers opulent sweet fruit flavours, soft aromatic vanillas and a firm but nevertheless subtle balance of fruit, acid and wood.