Each cru is fermented separately before seeing 30 months in oak before blending.
Tasted with winemaker Eugenio Palumbo at the cellar door, pretty scents of red flowers draw you in. Black cherries and red cherries frame the palate with layers of orange peel, cola and tobacco. Some pine needle, mushrooms, dried herbs and leather add detail with dusty earth and a little tar. Super fine tannins are glorious and tease another sip. It's a wine I would have liked to see evolve in the glass but time didn't allow for that on this occasion. Regardless, this is classy stuff.
Drink for ten years+
94/100
Region: Piedmont
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