Intense ruby-red color. The nose is explosive, powerful and big. Fruity notes of plum, citrusy hints of cedar and grapefruit, and hints of spices. After a few minutes in the glass, hints of violet flower—typical of the Brunate terroir—emerge. Intense and full-bodied on the palate. The soft, rounded and velvety tannins are typical of the La Morra area. The finish reveals a hint of liquorice root.

96 POINTS WINE ENTHUSIAST

95 POINTS R. VECCHIONE WINE CRITICS

96 POINTS WINE SPECTATOR

97 POINTS ROBERT PARKER

The grapes come from the historic MGA “Brunate” vineyard in the municipality of La Morra, located on the southern slope towards Barolo. Limestone- and clay-rich soil (Marls of Saint Agatha) and an altitude between 300 and 400 m asl. The average age of the vines is 50 years, Guyot-cultivated, with a density of around 4.600 plants per hectare.F593:H593

Maturation: The alcoholic fermentation lasts about 3 weeks in a steel tank, in contact with the skins with regular pumping-overs. This period includes the cold maceration, pre- and post-fermentation with the use of the traditional submerged-cap method. Malolactic fermentation is carried out in wood. Aging for about 30 months in large barrels, and barriques in small parts.