Production Area
La Morra - Serradenari
Variety
100% Nebbiolo
Aspect
Southwest
Altitude
520 meters (1706ft)
Subsoil
Tortonian with clayey loam soil with a strong presence of calcareous marl with a sub-alkaline 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