The wine has a deep straw yellow color with bright green highlights. On the nose, it reveals a complex bouquet of ripe exotic fruits, including pear, accompanied by delicate floral notes of hawthorn blossom, acacia and a hint of helichrysum honey. On the palate, it's silky and richly layered, offering a pleasantly enveloping sweetness balanced by lively acidity that gives it both freshness and a savory, lingering finish.

The grapes are delivered in 20 kg crates for aeration, a portion is immediately pressed and the must is stored in steel tanks at 8-10°C for static settling. After 24 hours, the must is racked at 16-18°C, triggering natural fermentation with indigenous yeasts. Once fermentation is complete, the wine is stored at 5-6°C. Meanwhile, 20-30% of the grapes undergo alternate fermentation with whole bunches and destemmed bunches. Both are aged on fine lees in steel until spring, after which they are blended and bottled.

The Roero soil is marly-sandy, with a predominance of sandstone, limestone, clay and sand, making it loose, permeable and rich in mineral salts despite its low organic matter content. The region features a wide diversity of soils, ranging from sandy-gravelly to sandy-marine and clay-marine sediments, which often overlap in the macro-zones from northwest to southeast. The Roero hills are semi-arid, with limited water reserves due to alternating marly and sandy layers, requiring wells to collect rainwater.