Questo vino
Vineyard and terroir
The vineyards lie at 330 m above sea level in Piedmont.
Vinification
The grapes are harvested by hand in early and mid-October. They are destemmed and gently pressed to extract the juice. Micro-oxygenation is used to soften the tannins and enhance the aroma. Alcoholic fermentation lasts 7–8 days at 25–26 °C, followed by malolactic fermentation.
Ageing
After malolactic fermentation the wine is moved to stainless steel tanks for stabilisation, then aged in steel for one year.
Vintage notes
Gambero Rosso has named several vintages a "Best wine for value" and awarded them "Two Glasses"; the text does not say which vintages.
