A ruby red colour of a medium intensity; at the nose perfumes of mature fruit and marked sensations of sour cherry and currants, perceptions of tobacco; warm in the mouth, full with elegant Vanilla, scents of tobacco, liquorice wood and fruity undergrowth.
The Dolcetto comes from the area of Calupo, in Rodello. The Giribaldi vineyard is situated at the peak of a hilly area, 500 meters above sea level, with a Southwest exposure.The soil is Marl Calcareous with a good permeability. The Pinot Noir comes from the same area in Rodello; the Nebbiolo grapes come from Montelupo Albese in a perfect South exposure on hilly ground composed of medium marl calcareous soil; and the Barbera grapes come from Alba, at 350 meters above sea level. The training system is Guyot with 5,500 vines per hectare. This blend is obtained from the vinifications of Dolcetto, Barbera, Nebbiolo, and Pinot Noir grapes. Vinification is carried out in the traditional way - submerging the skins, at a controlled temperature of 30 °C ( in such a way as to obtain a good extraction of colour and and to maintain tannins) for a period of 7 days. The wine then undergoes a period of 24 months in tonneaux and barrique.