About this wine
Vineyard and terroir
The grapes come from the producer's vineyards in the commune of Barbaresco. The vineyards were planted with Nebbiolo in 1980 and lie at 380 m above sea level with a southern exposure. The soils are white clay-limestone. These conditions give the wine freshness, elegance and character.
Vinification
Harvest is usually by hand in the coolest hours of the day, in the third week of October, into 18–20 kg crates. At the winery the grapes go straight to a cold room and are chilled to 6 °C for several days, to preserve bright aromas and prevent spontaneous fermentation. After careful selection they are destemmed and very gently pressed. Skin maceration lasts 25 days at 28–30 °C. Fermentation takes place in 30-hectolitre casks (70%) and barriques (30%).
Ageing
The wine ages for 8 months in oak casks, with regular bâtonnage.
