About this wine
Vineyard and terroir
The Nebbiolo comes from 1.3 ha in La Morra. The vineyard blocks were planted between 1970 and 2002 at 310 m above sea level, with south-western and western exposures. Soils are calcareous-clayey, and yield is 60 quintals per hectare. Harvest takes place around the middle of October.
Grapes
Nebbiolo.
Vinification
Fermentation proceeds with indigenous yeasts. Maceration lasts 45–60 days: the cap is punched down frequently during the first 10 days, followed by a traditional submerged-cap maceration lasting a further 5–7 weeks.
Ageing
Malolactic fermentation and maturation take place in barriques and cask for approximately 30 months. The wine is bottled in summer without filtration and then rests in bottle for 9–12 months.
Technical data
Alcohol: 14.50% vol. Total acidity: 5.90 g/L.
Serving and pairing
Serve at 18°C.
