About this wine
Vineyard and terroir
The grapes grow in the municipalities of Verduno, Roddi d'Alba and La Morra.
Vinification
The grapes are harvested by hand during the first ten days of October, then destemmed and gently pressed. Vigorous fermentation lasts 8–10 days under constant temperature control, at a maximum of 28–30 °C, with short, frequent pump-overs. The wine subsequently undergoes malolactic fermentation.
Ageing
The wine ages in stainless steel tanks for around eight months.
Serving and pairing
Pair with meat dishes, richly flavoured food and aged cheeses.
