About this wine

Vineyard and terroir

Nebbiolo from 1 ha within the Ascheri MGA in La Morra. The vines were planted in 1969 at 340 m above sea level, with south-western and western exposures and calcareous-clayey soil. Yield is 45 quintals per hectare, and harvest takes place in mid-October.

Grapes

Nebbiolo.

Vinification

Fermentation proceeds with indigenous yeasts. Skin contact lasts 45–60 days: frequent punch-downs are performed during the first 10 days, followed by five to seven weeks of traditional submerged-cap maceration.

Ageing

Malolactic fermentation and maturation take place in barriques and a larger barrel for approximately 30 months. The wine is bottled in summer without filtration and then rests in bottle for nine to twelve months.