Tasting Note

Perfumed rose and violet with red cherry, plum, savory tar, dried herbs and baking spice; firm, muscular tannins, bright acidity and a long, savory toasted-oak finish.

Food Pairing

Western: braised beef, roast lamb, mushroom risotto, truffle dishes, aged Pecorino/Parmesan. Asian: Peking duck, char siu, Korean BBQ (galbi), mushroom hot pot, rich Szechuan beef.

Production Method

Hand-harvested Nebbiolo; spontaneous alcoholic and malolactic fermentations in stainless steel; aged ~24 months in small barrels (tonneaux); minimal intervention; very low yields.

Vineyard Info

Produced by Cesare Bussolo of La Morra, trained under Roberto Voerzio. La Serra cru (south-facing, sandy/marly soils); tiny production (~2,500–2,580 bottles).