About this wine
Vineyard and terroir
The estate parcel covers 0.4 ha in Pernanno, a cru of Castiglione Falletto. It lies at 270 m with a south–southeast exposure. Elveziano soils combine Diano sandstone with pale clay baked by the sun. The vineyard contains approximately 2,500 vines; it is described as about 35 years old and massally selected. The vines are trained to counter-trellis and pruned to medium-short Guyot, at an average density of 5,000 vines/ha. Cluster thinning limits production to approximately 1 kg per vine.
Grapes
100% Nebbiolo.
Vinification
Fully ripe bunches are placed in perforated 20 kg boxes and rigorously selected. They spend 12 hours in a ventilated drying room to reduce moisture by about 5%. Gentle crushing preserves the skins, and stems are excluded from the must. Indigenous yeasts conduct fermentation at approximately 32°C, supported by repeated delicate pump-overs. Skin maceration lasts about 350 hours. Spontaneous malolactic fermentation follows in wood.
Ageing
The wine matures for 24 months in oak barrels and a further six months in bottle.
Technical data
Alcohol: 14.5% vol. Total acidity: 6 g/l. Residual sugar: 2 g/l. Net dry extract: 30 g/l.
Tasting profile
Garnet red. Mint and medicinal herbs introduce a rose-led bouquet sustained by persistent inner energy. Sweet, very fine-grained tannins create harmony and complexity, expressing the character of the cru. The sun-exposed pale clay is associated with delicacy, austerity, smoothness and transparency of texture.
Serving and pairing
Serve at 18–20°C after storing the bottle horizontally. Pair with white-truffle dishes, tagliolini or agnolotti. Cellaring potential is 10–15 years from harvest.
