Production Area
La Morra – Serradenari - Brunate
Variety
100% Nebbiolo
Aspect
West
Altitude
460 meters (1509ft)
Subsoil
Tortonian with clayey loam soil with a strong presence of sand
Harvest
Manual
Vinification
Spontaneous fermentation (with some 40 days of maceration) in 60-HL truncated cone-shaped wooden vats
Aging
24 months in 25-HL Slavonian oak barrels