Questo vino
Vineyard and terroir
The fruit comes from organic vineyards in La Morra, Brunate and Serradenari, planted at 450–500 m above sea level. The vines are 15–40 years old.
Vinification
The grapes are harvested by hand and fermented with wild yeasts in 60 hl truncated-cone wooden vats. Maceration lasts 40 days to extract colour and aroma from the must.
Ageing
The wine matures for 24 months in Slavonian oak barrels, whose influence is gentler than that of French oak. After bottling, it rests in the cellar until harmonious before release.
Tasting profile
Bright, lively and youthful in character, with a powerful expression.
Label / history
La Tartufaia takes its name from truffle fields planted by Giulia Negri’s grandfather and later replaced by vineyards.
