Vineyard: Vineyards in the townships of Monforte, Castiglione Falletto and Serralunga. The soils from the Tortonian-Messinian period - the so-called “Sant’Agata fossil marls” - are particularly rich in calcareous clays and elements such as magnesium and manganese.

Vinification: The selected grape bunches were destemmed and pressed. The fermentation with skin contact lasted a total of fifteen days at maximum temperatures of 30° centigrade (86° Fahrenheit). The malolactic fermentation terminated before the end of the winter. The wine was aged in 27, 55 and 77 hectoliter oak casks. A further twelve month period of bottle aging in the Prunotto cellars preceded commercial release. 

Tasting notes: Garnet red in color with ample and complex aromas of violets and berry fruit, full and velvety in flavor and very balanced. Its structure and body make it an ideal match for meat and game dishes and for cheese.

Paired with: Red meat and aged cheeses.

Served at: 18°C.

Aging potential: For the next 15 years.