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Fruit, complexity and persuasiveness

Variety spread across all continents, it manages to express itself in the extraordinary Langa soils. a unique product. The different peculiarities conferred by each vineyard confer a rich taste capable of blending the elegance and typicality of the territory that produced it with the immediacy and generosity of Cabernet Sauvignon.



Pure Cabernet Sauvignon.


Given the good vegetative energy that characterizes this variety, the laborious leafing and thinning operations carried out during the summer months are crucial. The harvest, which takes place in the first days of October with manual sorting, is usually delayed in order for the fruit to fully ripen with a significant reduction in herbaceous notes.


Delicate destemming with light pressing and static cold maceration for 1 day.

Alcoholic fermentation at 24° C for 20 days with frequent punching down carried out with extreme care to favor the production of the rich aromatic complement and a good extraction of the anthocyanins which give the intense color of this wine.


In second and third passage oak barrels for a period of 18-24 months, completed by maturation in the bottle for over six months during which the floral and fruity notes grow and broaden, the more complex ones of spices, lacquer and chocolate appear, blending with the rich aromatic component that characterizes it.


Excellent as an aperitif or paired with starters,  first courses and cakes but above all alongside red meats of different origins, mutton, pork or beef, especially when cooked on the grill. Always recommended with medium to long-mature cheeses. To drink at 16-18°C, in 10-15 years.


- colour: intense ruby red.

- aroma: in young wines it stands out for the pleasantness of the intense fruity and floral notes with a hint of medicinal herbs; in the more advanced ones the scents are suggestive, ranging from the warm tones of jam and caramel to the more austere ones of goudron  and lightly toasted with spicy and balsamic nuances. There is always a slight typical herbaceous note that distinguishes it and of undergrowth.

- taste: full, enveloping and harmonious with intense references to red fruit jam and spices that recur. The structure is striking for the softness of the barely perceptible tannins and the volume on the palate. In the finish evident hints of liquorice and goudron tempered by the sensation of bitter chocolate powder and undergrowth.


Area of origin: produced from a mixture of particles of different ages and soils located in the municipality of La Morra.

Exposure: East – South-East

Average altitude: come on  260 to 430 m above sea level

Year of planting: 1965-2015

Soil: Laminated and sandy Sant'Agata marl interspersed with layers of sandstone and conglomerates.


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