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