Grape variety
Nebbiolo 100%
Vineyards
located in different municipalities and blended together during winemaking
Exposition
from South-East to South-West
Altitude
between 250 m.a.s.l. and 450 m.a.s.l.
Soil
mid-hill
Plant age
younger than 25 years old
Harvest
grapes are harvested by hand in plastic crates between mid-September and the end of October
Food paring
pasta all’uovo, pasta with rich sauces, red and white meat, medium and long ripening cheese
Winemaking
The grapes are destemmed and fermented in temperature-controlled tanks where skin-contact maceration is enhanced for 15-20 days. Punch downs and délastage are carried out carefully. A spontaneous malolactic fermentation occurs after the alcoholic fermentation. It follows the racking of the wine into 500 and 700 litres tonneaux and big barrels where it ages for at least 6 months
Formats available
bottle (75cl), magnum (1.5L)
