About this wine
Vineyard and terroir
The fruit comes from the company’s vineyards in the Langhe, at an altitude of 200–300 m. The soils are predominantly clay and limestone, and the vines are Guyot-trained. The grapes are harvested at optimal ripeness.
Vinification
The grapes undergo skin-contact maceration at approximately 5 °C for 36 hours, followed by fermentation in stainless-steel tanks at a controlled temperature of 15 °C for 15 days.
Ageing
The wine rests on its lees for approximately six months.
Tasting profile
Clear fruit notes are accompanied by gentle acidity.
