About this wine
Vineyard and terroir
The fruit comes from the "La Serra" vineyard, at 400 metres above sea level, where the vines grow on silty clay soils.
Grapes
Three strains of Nebbiolo are used.
Vinification
The grapes are harvested by hand and macerated for 35–45 days in temperature-controlled stainless-steel tanks. During the final stage, the cap is kept submerged using a method known as shinirovanie: the vat is closed with parallel oak boards and filled to the top, allowing compounds from the skins to pass gently into the wine. Malolactic fermentation takes place in oak casks.
Ageing
The wine spends 18 months in 20-hectolitre casks made from untoasted Austrian oak. It then completes its maturation in concrete tanks before bottling.
Label / history
The wine joined Alberto Burzi’s portfolio in 2019.
