About this wine
Vineyard and terroir
The fruit comes from three Barolo crus: Castagni, Ravera and Bussia.
Vinification
The grapes are harvested by hand at optimal ripeness, destemmed and cold-macerated for several days. Each cru is vinified separately in temperature-controlled stainless-steel tanks for 7–10 days, with regular pump-overs and délestage, followed by 20 days of post-fermentation maceration.
Ageing
The three lots are aged separately in oak barrels for 18 months, then blended before bottling.
Label / history
Annual production is 6,000–7,000 bottles.
