Class and natural brio are the properties that distinguish Nebbiolo, a wine that was familiar to the cellars of the House of Savoy as long ago as the 1600s.
Made from Nebbiolo grapes grown on vineyards located in the Oriolo area of Montelupo.

Planting density:	5000 vines/ha.
Altitude:	400/450 m. asl.
Position:	facing south, south-east
Soil:	marly, white tufa.
Vinification:	to bring out the wine’s freshness and fragrance to the full, the maceration on the skins takes place at a controlled temperature of between 25 and 29° C for around 5 days.
Maturing:	in small oak barrels for 9-12 months.
Ageing:	for several months in the bottle, at a controlled temperature of 15° C.
Colour:	bright ruby red.
Nose:	floral, intense and ample.
Taste:	warm, savoury and silky due to moderate tannins.
Storage temperature:	between 13° and 15° C.
Serving temperature:	16° C.
Pairings:	hot starters, pasta dishes with meat sauces, white and red meat roasts.
Bottles produced:	approx. 5000