The bouquet ranges from floral hints (rose, vanilla) in the young Barolo (2-4 years old) which evolve towards more spicy hints (leather, liquorice) in an older Barolo.
The wine has a ruby red colour, with orange reflections.
Appear on the rich, medium bodied palate and is complemented by firm tannins, balanced acidity and a lingering finish.
Harvesting begins in the second half of October; after pressing, fermentation begins and lasts for 15/20 days. After fermentation, the new wine is left to decant (deposit) for a few days and then it is immediately racked into wooden barrels, where it remains to age for at least two years. In the summer of the third year, the wine is filtered and bottled, and after at least six months of aging in the bottle, the Barolo is ready for consumption.
Game, red meat, meat braised in the same wine and mature cheese.