About this wine
Vineyard and terroir
The Nebbiolo is grown in the estate’s vineyards at approximately 380 m above sea level. The vines are 40 years old on average.
Vinification
The grapes are usually harvested by hand in the third week of October, then sorted, destemmed and crushed. Skin maceration takes place in stainless-steel tanks at 28–30 °C for 25 days. Fermentation is carried out in oak barrels.
Ageing
The wine ages in oak barrels for eight months.
Tasting profile
Elegant and structured, with excellent texture.
Serving and pairing
Pairs with poultry dishes such as pheasant, pigeon and turkey, as well as ossobuco and aged cheeses.
