Mixed consistency tending towards clay
Situated in Bussia di Monforte d’Alba
400 m above sea level
YIELD PER HECTARE
5-6 metric tonnes
The Nebbiolo undergoes temperature controlled vinification on skins at 25-26 °C for 6-7 days, with daily pumping over.
After the initial decanting operations in steel tanks and racking, it is transferred into small casks made of French oak, where it undergoes malo-lactic fermentation and spends 12 months. The wine spends a further 3-4 months maturing in the bottle.
14 % Vol.
AVERAGE ANNUAL PRODUCTION
2000 bottles and rising.
Ruby red with slight garnet hues.
Complex and elegant featuring notes of violet and berries with an elegantly spicy background.
Smooth and velvety, with a very long and persistent finish and nicely modulated tannins.
Red meat, main courses in general and cheeses which have reached a fair level of maturity.