About this wine
Vineyard and terroir
The fruit comes from old vines in the Giachini vineyard, in the commune of La Morra in Piedmont. The vines face south and southwest and grow in clay and limestone soils.
Vinification
Only ripe, carefully selected grapes are used. Maceration on the skins lasts up to seven days at 25–30 °C. The must is then drained into steel tanks and allowed to settle before alcoholic and malolactic fermentation.
Ageing
The wine ages for two years in French oak barriques, 80% of them new. It is then blended in stainless-steel vats and rests there for a further six months. After bottling, it matures for at least another two years in the estate’s cellars before release.
Tasting profile
The wine can be somewhat firm when young. After 15–20 years, it becomes lighter, softer and more rounded.
