Deep ruby in color, this Italian red is sweet, ripe, and plummy, more evidently oaky than the Barbaresco, silky and enveloping on the palate with prominent vanilla, cedar, and clove notes. It closes with a fresh, clean, vigorous finish.

The Cigliuti family have been in the business for four generations, though it was not until 1964 that Renato, the present winemaker, began bottling the wine to sell. Of their 8 hectares, 6 are used for vines and 2 for their continuing hazelnut business. He is now helped in the cellar by his daughters, Claudia and Silvia. The wines are produced organically, using only copper sulphate in the vineyards. Fermentation is done in stainless steel at controlled temperatures and maturation takes place in Slovenian and French large barrels and barriques.