Questo vino
Vineyard and terroir
Nebbiolo vines planted between 2000 and 2010 grow on clay-calcareous marl with a southern exposure. The vineyard yields 5.5–6.0 tonnes of grapes per hectare, and harvest takes place from early to mid-October.
Grapes
Nebbiolo.
Vinification
The grapes ferment with their skins in horizontal roto-fermenters for approximately 6–8 days. Alcoholic fermentation is subsequently completed in stainless-steel tanks over approximately 10–15 days. Malolactic fermentation takes place in barriques.
Ageing
The wine matures for 12 months in French barriques, of which 40% are new and 60% previously used. Ageing continues for another 12 months in Slavonian oak barrels. Bottling takes place in July of the year before release, with commercial release beginning in March of the fourth year after harvest.
Technical data
Alcohol: 13.5–15.0% vol. Total acidity: 5.10–5.80 g/L.
