Nebbiolo grown in Guyot with sustainable viticulture obtained from the heart of a historic vineyard with excellent exposure and a particular basin shape that allows heat to be captured by retaining it overnight; it can be recognized from afar by the large oak tree that stands in the centre.

Early October, usually slightly anticipated thanks to the advanced age and the excellent positioning of the vineyard; it is carried out by manual selection.

We adopt a rigorous winemaking style, respectful of tradition and capable of transferring from the grape to the wine the - unique - "terroir" that this sub-area can express with a delicate destemming with light crushing and cold static maceration of 36 hours. Alcoholic fermentation at 26° C for a month with frequent punching down. Subsequent splinting of the cap for a further maceration of a month to fix and enhance the - unique - "terroir" that this designation can express.

In medium-sized Slavonian oak barrels for over 3 years. During this period, thanks to the important natural lysis of the yeasts maintained for the first two months, the wine acquires volume and grows, expanding the floral, fruity and spicy sensations. This is followed by the maturation of 24 months in the bottle during which the sweet hints of face powder and peach pit are accentuated against the bitter ones of cedar; balsamic notes reminiscent of eucalyptus, medicinal herbs and the more complex ethereal ones of lacquer and resin appear.

A wine that excites for its sweetness and persistence on the palate, capable of giving rare emotions after long refinements of up to 30-40 years. Given its structure and richness, it finds the best combination alongside second courses of long-cooked red meats and game, aged cheeses. Excellent accompanied by bitter chocolate.

Colour: intense and brilliant ruby red with more mature garnet nuances with advancing age.

Bouquet: ethereal and well-defined with notes of wild rose and red berries, alongside the evident cherry in alcohol, licorice and star anise. Very particular are the persuasive hints of face powder and peach pit balanced by cedar and bitter chocolate. On the finish, balsamic tones reminiscent of eucalyptus and resin with nuances of undergrowth, tobacco and leather for the most refined wines.

Palate: intense with long, velvety tannins that begin to spread on the palate without weighing it down and then turn into pleasant sensations with warm, sweet tones and gustatory complexity with hints of plum jam and red berries, cherry in syrup, licorice and chocolate powder. On the finish, tobacco, evident goudron and a pleasant mentholated retro-nasal sensation.

• Vineyard characteristics

Area of origin: Bricco San Biagio - La Morra. Sanctus Blaxius*: historic toponym already reported in the municipal land registry of 1477; until the fifteenth century the homonymous church and manor castle stood here (ecclesia et castrum Sancti Blaxii) now disappeared, the strong point of Marcenasco.

Exposure: East – South – East

Average altitude: 270 m above sea level

Year of planting: 1965

Soil: Diano d'Alba sandstone typical of Castiglione Falletto mixed with Sant'Agata Marls.

*A. Gambera, B. Molino, La Morra fra Quattrocento e Cinquecento, vol. II, I toponimi, Agorà e Comune di La Morra, 2019

*1.5lt, 3lt, 5lt only best vintages