About this wine
Vineyard and terroir
The grapes come from vines planted in 1968 in the municipality of Alba, in the Langhe, a historic area of Piedmont between the Tanaro and Bormida rivers.
Vinification
Selected Nebbiolo grapes are harvested by hand in late October. They are carefully sorted, destemmed and crushed at the winery before vinification. Fermentation and skin-contact maceration take place in stainless-steel tanks at 28 °C for 25–28 days. Malolactic fermentation is carried out in 30-hectolitre oval wooden vats over 10 months.
Ageing
After malolactic fermentation the wine ages for 18–20 months in oak barrels before bottling. It then rests at least another 6 months in the winery's cellars.
Tasting profile
Shows the distinctive, classic character of Nebbiolo, rooted in the winemaking traditions of the Langhe.
