About this wine
Vineyard and terroir
The selected fruit comes from the producer’s vineyards in the Barolo region, where the soils are clay and limestone.
Grapes
The grapes are selected before vinification.
Vinification
Harvest is by hand at optimal ripeness, usually in mid-October. At the winery, the grapes are sorted, destemmed and gently pressed. The must ferments for 20–25 days in stainless-steel tanks, oak botti and concrete vessels.
Ageing
The wine matures for 24–30 months in French and Slavonian oak barrels, followed by a further 18 months in bottle in the winery’s cellars.
Tasting profile
Rich.
Label / history
Annual production is 20,000 bottles.
