Production Area: Comune di Gattinara, provincia di Vercelli
Soil: Volcanic type, with porphyritic rock on the surface; Sub-acid pH; 450 meters above sea level
Authorized Grapes: Nebbiolo (locally called Spanna) 90% to 100%; Vespolina max 4% and/or Uva Rara (Bonarda of Gattinara) are allowed, total of no more than 10%
Harvest: By hand into baskets, after the first ten days of October.
Blend of Grapes: 100% Nebbiolo
Alcohol: 14,5% vol.
Total Acidity: 6,5 gr/l
Sugar: 1 gr/l
Winemaking Process: Alcoholic and malolactic fermentation in stainless steel tanks at controlled temperature
Aging Process: 
Aging in large oak barrels for 36 months.
Aging in bottles: 12 months
Color: Deep ruby red with garnet red shades
Taste: Dry, warm and velvet,very structured
Fragrance: Noble and austere, large and elegant with special mineral notes
Recommended Serving Glass: Baloonglass
Recommended Serving Temperature: 18-20°C
Matching Food: First courses, roast or boiled
Bottle Type: Burgundy classic dark green.
Cork Type: Cork piece