About this wine
Vineyard and terroir
The Nebbiolo fruit comes from the “Piuchemej” vineyard in La Morra.
Vinification
The grapes are harvested by hand in the first week of October and sorted in both the vineyard and the winery. After gentle crushing, fermentation on the skins and maceration take place in stainless-steel tanks for 25 days at 30 °C. Malolactic fermentation occurs in large 30 hL oak casks.
Ageing
The wine matures in oak for 30 months, with bâtonnage during the first 10 months, followed by six months in bottle in the winery’s cellars.
Tasting profile
Rich and well structured, with an intriguing aroma, generous flavour and a distinctive character.
