About this wine
Vineyard and terroir
The west-facing vineyards lie at 400–600 m. The vines are Guyot trained, on soils formed by alternating layers of clay and marl.
Grapes
100% Nebbiolo.
Vinification
Whole Nebbiolo clusters undergo a brief maceration of approximately five to six hours before soft pressing. The must ferments in temperature-controlled stainless-steel tanks. For the traditional-method second fermentation, the wine is bottled with liqueur de tirage.
Ageing
The wine spends approximately 30–36 months on its lees in bottle before release.
Serving and pairing
It can be served as an aperitif or throughout a meal, particularly with fish, shellfish and fresh pasta.