About this wine
Vineyard and terroir
The fruit comes from the Monvigliero vineyard, at the top of a hill near Verduno, in the north of the Barolo zone. The hill faces mainly south and southwest. Soils are rich in gypsum and silica.
Vinification
Grapes are harvested by hand at optimal ripeness and collected in 20 kg crates. At the winery they are destemmed and crushed, then macerated and fermented for 14–16 days. Malolactic fermentation takes place without temperature control in an untoasted French oak cask.
Ageing
The wine ages for 24 months in the same cask, then spends a further 20 months in bottle in the winery's cellars before release.
Tasting profile
Wines from this site are known for elegance and balance, with delicate, softer aromas and tannins.
