About this wine
Vineyard and terroir
The vineyard lies in Barolo at 300 metres above sea level, with a south-eastern exposure. The low-permeability soil is clay marl with a high sand content. The selected vines were planted in 1960.
Grapes
The wine is made from the Lampia and Michet varieties of Nebbiolo.
Vinification
The grapes are harvested by hand in early October. They undergo two selections—first in the vineyard and again during pressing—to remove fruit that is not fully healthy or ripe. Fermentation and skin-contact maceration take place over 35 days at 28 °C. Malolactic fermentation occurs in 25-hectolitre barrels.
Ageing
The wine ages on its fine lees for 30 months in large 25-hectolitre barrels, with regular bâtonnage during the first 10 months. It is bottled under nitrogen and matures for at least a further six months in the winery’s temperature-controlled cellars.
Tasting profile
Rich, elegant and aromatic.
