The Grumello cru has a little more topsoil above the granite than neighbouring vineyards in Sassella and Inferno and tends to produce wines that are a little less angular, a little softer and fuller. Here, fifty year old vines sit between 350 to 500 metres above sea level and the wine spends four months on skins in tini, before being pressed off to old chestnut botti to rest for a year a half. A generous take on Mountain Nebbiolo that offers great pleasure in its youth.