About this wine
Vineyard and terroir
The grapes are grown in Perno, a small village near Monforte and Serralunga d’Alba. The vineyard contributes to the wine’s focused structure, lively freshness and easy-drinking character.
Vinification
After destemming and crushing, the grapes macerate for 24 hours. Spontaneous alcoholic fermentation takes place in temperature-controlled stainless-steel tanks with native yeasts and daily pump-overs. Malolactic fermentation begins in 25 hL oak casks.
Ageing
The wine remains in the same 25 hL oak casks for 36 months. It is bottled without filtration and matures for a further three months at a constant 14 °C before release.
Tasting profile
Refined aromas accompany a powerful yet easy-drinking palate, with lively freshness, focused structure and well-balanced alcohol. Compared with the estate’s Nebbiolo wines from the Pressenda, Ravera and Cerviano crus, it is more focused in structure.
