About this wine
Vineyard and terroir
Nebbiolo from 0.3 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, with harvest 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 40 months. The wine is bottled in summer without filtration and then ages in bottle for twelve to eighteen months.
Technical data
Alcohol: 14.5% vol. Total acidity: 5.80 g/L.
Serving and pairing
Serve at 18 °C.
