About this wine
Vineyard and terroir
The Nebbiolo is organically grown in the company’s vineyards in Barbaresco.
Vinification
The grapes are harvested by hand in early October. Fermentation takes place under controlled temperatures using only indigenous yeasts from the grape skins. Frequent pumping over promotes the extraction of colour and tannins. The wine is generally bottled without filtration.
Ageing
The wine rests on its fine lees for around 18 months in large Slavonian oak barrels, followed by at least six months in bottle.
