About this wine
Vineyard and terroir
The grapes are grown on clay-limestone soils in the hills of Piedmont.
Vinification
After harvest, the grapes are sorted and gently pressed. The must undergoes 12 hours of skin maceration at 6–10 °C, followed by alcoholic fermentation. Tirage liqueur is then added, and a second fermentation takes place over several weeks in sealed steel tanks. The wine is filtered before bottling.
Label / history
Average annual production is 200,000 bottles.
