VARIETY Nebbiolo
PRODUCTION AREA Serralunga d’Alba - CN
SOIL Calcareous clay with sandy silt components
HARVEST Manual, using crates. First half of October
VINIFICATION Maceration on the skins in temperature-controlled automatic
steel fermenters, with repeated pumping-overs and aeration until the complete
conversion of sugars to alcohol. Racking and aging in contact with fine lees
follow to facilitate malolactic fermentation
AGING A minimum of 36 months in large oak barrels and in the bottle
ALCOHOL CONTENT 14% abv