About this wine
Vineyard and terroir
The vineyards are in the commune of Vezza d'Alba, at 340 m above sea level. The vines average 43 years of age.
Vinification
The grapes are generally harvested by hand in mid-September at optimal ripeness. After sorting and destemming, they are gently pressed and undergo a brief maceration. The must ferments in stainless-steel tanks for 15–20 days at 15 °C.
Ageing
The wine rests on its fine lees in steel tanks for 7–8 months, followed by 3–4 months in bottle in the winery’s cellars before release.
Label / history
Annual production is 8,000 bottles.
