This 36-year-old site sits at almost 400 metres’ altitude, a natural amphitheatre overlooking the rolling Roero to the east. Richer, darker soils give it a more generous expression than Davide’s other wines, with the mixed clay offering more flesh on the palate. Fermentation and maceration take place in cement and French oak botti for three years. The wine is deep, heady and wildly perfumed. It’s welcoming in youth, but there’s a coiled core of earthy mineral grip.