This wine displays hints of violets, cherries, raspberries, wild herbs and hints of tar, as well as ripe tannins and high acidity. Long, elegant and complex on the finish. The grapes for this wine mainly come from the Ormeggio and Castagnola vineyas in the Orolungo region. The climate is dry with generous light, and cool night breezes mitigate the hot summer days and ensure a long growing season. Soils are marine sands, mixed with glacial sediment, rich in minerals and trace elements. These ancient marine sands make the soils here some of the most acidic in the wine producing world (pH4.5-5.5), but at the same time allow the vines’ roots to explore deep into the ground and absorb minerals in quantities impossible in other conditions. Plant density is 5,000 vines per hectare, using the best, newest clones. Vespolina grapes were hand-picked in the last week in September, whereas the Nebbiolo grapes were not harvested until the second week in October. The grapes were destemmed and pressed then the must vinified in the old, gravity-fed cellar which dates back to the beginning of the 19th century. Fermentation took place in squat, open upright oak casks with natural yeasts. Maceration lasted 3-4 weeks with regular punching down of the cap. The wine was aged in a mixture of new and old barriques (225L), puncheons (500L) and oval 15 hectolitre casks for 30 months. Grape varieties: 95% Nebbiolo, 5% Vespolina. SILVER – Sommelier Wine Awards 2010.