About this wine

Vineyard and terroir

The fruit comes from several small estate vineyards in the municipalities of Verduno and Roddi, planted at elevations between 270 and 350 metres. Their calcareous soils contain balanced proportions of clay, silt and sand. Geologically, the sites belong partly to the laminated Marne di Sant’Agata Fossili and partly to the Cassano Spinola Formation. The vines are Guyot trained.

Grapes

A blend of indigenous grape varieties.

Vinification

The grapes are harvested by hand to protect the integrity of the fruit and permit selection when necessary, then carried to the cellar in 20 kg crates. The approach varies with the vintage and grape variety: bunches may be destemmed and the must macerated on the skins for several hours, or the grapes may proceed directly to gentle pressing. Cold static clarification is followed by alcoholic fermentation in steel tanks.

Ageing

Malolactic fermentation is prevented through the use of low temperatures. The wine then matures on its fine fermentation lees in stainless-steel tanks. Bottling normally takes place between late winter and early spring following the harvest.

Tasting profile

Translucent and watercolour-like in appearance, with a marine suggestion and aromas of peach, citrus fruit and spices. Its refreshing character suits warm weather, while its more comforting side also lends itself to colder conditions.