About this wine
Vineyard and terroir
The Nebbiolo comes from a 1.50 ha vineyard in La Morra, planted in 2005 at 280 m above sea level. The site faces west and has calcareous-clayey soil. Yield is 70 quintals per hectare, and harvest begins in early October.
Grapes
Nebbiolo.
Vinification
Fermentation proceeds with indigenous yeasts. The wine remains on the skins for 7–10 days, with frequent cap punch-downs.
Ageing
Malolactic fermentation takes place in stainless steel. The wine then matures for 12 months in second-use French barriques. It is bottled in summer without filtration and receives a further 3–6 months of bottle ageing.
Technical data
Alcohol: 14% vol. Total acidity: 5.60 g/L. Production: 9,600 bottles.
Serving and pairing
Serve at 16°C.
