About this wine
Origin: Bussia, Monforte d’Alba.
Vineyards: 70% Romirasco, 15% Cicala and 15% Colonnello.
Grapes: Nebbiolo, Michet and Lampia biotypes, from the oldest vines of the three crus.
Harvest: manual, with selection in the vineyard, in mid-October.
Vinification: the grapes from Romirasco, Cicala and Colonnello are blended before fermentation. Alcoholic fermentation takes place in stainless-steel vats at variable temperatures reaching 32°C, with 30 days of skin contact.
Aging: more than 30 months in oak casks, followed by extended cellar refinement. The wine remains at the estate for at least ten years before release.
Production: made only in the best vintages and in limited quantities.