Production Area
La Morra – Serradenari
Variety
100% Nebbiolo
Aspect
North
Altitude
500 meters (1640ft)
Subsoil
Tortonian with sandy-clayey soil
Harvest
Manual
Vinification
Spontaneous fermentation in steel (at least 15 days)
Aging
About 14 months in steel and 500-liter tonneaux