Production Area
La Morra - Serradenari
Variety
100% Nebbiolo
Aspect
West
Altitude
536 meters (1758ft)
Subsoil
Tortonian with clayey loam soil with a strong presence of limestone and a sub-acidic PH
Harvest
Manual
Vinification
Spontaneous fermentation (with some 40 days of maceration) in 60-HL truncated cone-shaped wooden vats
Aging
30 months in 25-HL Slavonian oak barrels