Vineyard and terroir

Nebbiolo comes from a 0.37 ha parcel in the Marcarini MGA in Treiso. The vines were planted in 1985 at 290 m a.s.l. and face south and south-west. They are trained on a vertical trellis and Guyot pruned. The fine, calcareous Typic Ustorthent developed on fossiliferous Sant’Agata Marls—variably sandy grey-blue marls with local sandy-conglomeratic intercalations.

The site receives strong sunshine during the first part of the day and becomes cooler in the late afternoon. This microclimate contributes softness, ripe fruit, elegance and harmonious balance.

Grapes

Nebbiolo.

Vinification

After arrival at the cellar, the grapes are destemmed and crushed. Alcoholic fermentation proceeds in temperature-controlled stainless-steel tanks for at least one week at 28–32 °C. Following drawing off and racking, the wine stays on its fine lees at 20–22 °C for at least two months and completes malolactic fermentation.

Ageing

Ageing lasts approximately 30 months, with part of that period in traditional oak casks holding 2,000–3,000 L. The wine is bottled more than three years after harvest and receives an additional period of bottle ageing before release.

Tasting profile

The bouquet is rich and complex, combining refined spicy nuances with generous red-fruit aromas. The palate is structured, soft and persistent. Its intense tannins have a fine, silky texture and envelop the palate without bitter or astringent sensations.