About this wine
Vineyard and terroir
The grapes come from the municipality of La Morra, from predominantly south-facing vineyards at approximately 480 metres above sea level. The vines are Guyot-trained in marly soils rich in sandstone.
Grapes
100% Nebbiolo. Nebbiolo has been cultivated in Piedmont since the Middle Ages; the variety is documented in the region as early as the thirteenth century.
Vinification
The grapes are harvested by hand in October, then destemmed and crushed. Maceration takes place in temperature-controlled tanks at no more than 28°C for approximately 10 days, with daily pump-overs. Malolactic fermentation follows.
Ageing
Maturation takes place in stainless-steel tanks.
Tasting profile
Ruby red with orange reflections. The nose combines rose petals, violets and small berries. The palate is full, rounded and harmonious, with persistent orange-peel nuances and earthy, mineral notes.
Serving and pairing
Serve at 16–18°C. Pair with meat-based main courses, game and mature cheeses, or with homemade pasta and risotto. It is approachable when young but can also age well, developing greater complexity.
Label / history
Nebbiolo is presented as a historic Piedmontese variety closely connected to its territory. A traditional account recalls that Edward I, King of England and Duke of Aquitaine, received Nebbiolo as a gift in 1272.
