100% Nebbiolo. 30 months in large casks.
It's pretty much like what Bruno Giacosa used to make in the '80s, a very natural Barbaresco. His lands are just next to Angelo Gaia.
It's a medium to full body, dry wine. You can find licorice notes, earth, as well as fresh cherry. As a true Barbaresco it's light concentration ruby to a red rim.
Excellent producer award by "Corriere della Sera". Very consistent around the 90+ points.
When the season is right... great with risotto ai porcini or even better with truffle. Mild cheeses or braised beef.