The grapes are selected from vineyards located in the middle of the Roero area, in Santo Stefano Roero. The vineyards are approximately 25 years old and are planted with 4.500-5.000 vines per hectare. Harvest starts around mid-September and the grapes are first pressed and then clarified. Alcoholic fermentation occurs in stainless steel autoclave at lower temperature (10-12?C, 50-53? F) to preserve some natural CO2 from the fermentation. Aging: Wine does not undergo malolactic fermentation to preserve acidity and freshness. The wine is held in stainless steel tanks until bottling. Straw yellow color with fresh floral, citrus and melon aromas with hints of almond. Dry, medium-bodied wine with crisp acidity. Well-balanced, elegant with good complexity and a lingering finish.