About this wine
Vineyard and terroir
The fruit is grown on clay-limestone soils in the hills of Piedmont.
Vinification
After harvest, the grapes are sorted and gently pressed. The must undergoes low-temperature maceration with the skins and pulp at 6–10 °C for 12 hours. After alcoholic fermentation, tirage liqueur is added, followed by several weeks of secondary fermentation in sealed steel tanks. The wine is filtered before bottling.
