Grape variety
Nebbiolo 100%
Vineyards
located in different municipalities in the Barolo region
Exposure
South
Altitude
between 250 m.a.s.l. and 450 m.a.s.l.
Soil
Soil compositions: Marne di Sant’Agata Fossili – high presence of clay, little sand and medium quantity of limestone and Formazione di Lequio – rich in limestone, good presence of clay and layers of sandstone (sand cemented with limestone)
Harvest
grapes are harvested by hand in plastic crates between the end of September and the end of October
Food paring
rich dishes such as mains with meat, game, stew and matured cheese
Winemaking
In the months before the harvest, clusters are selected carefully and are picked when the phenolic ripeness is at its best. Fermentation takes place in temperature-controlled tanks and is combined with long skin-contact maceration which last 20-30 days, sometimes with submerged cap management. Malolactic fermentation is carried out in stainless steel and concrete tanks. The wine is aged in big Slavonian oak barrels and French oak tonneaux for minimum 24-30 months. The wine is bottled during the summer and ages in bottle before being released
Formats available
bottle (75cl), magnum (1.5L), jeroboam (3L)
