About this wine
Vineyard and terroir
The fruit comes from the estate’s vineyards in the Monforte d’Alba area, where the soils comprise marl, sand and white tuff.
Vinification
The grapes are harvested by hand and gently pressed at the winery. They undergo 48 hours of cold extraction, followed by five days of skin maceration at a controlled temperature of 24–28 °C. Fermentation uses native yeasts, and malolactic fermentation takes place in small oak barrels.
Ageing
The wine matures for 12 months in small oak barrels, followed by four months in bottle in the winery’s cellars before release.
