Vineyard and terroir

The vineyard lies in the municipality of Barbaresco at 270 m above sea level and faces south. It was planted in 1966 at a density of 4,200 vines per hectare. The vines are trellised and Guyot-pruned.

The geological formation consists of S. Agata fossil marls: grey-blue marls with varying sand content and local sandy-conglomeratic intercalations. The hillside soil is a fine, calcareous Typic Ustorthent. Grape yield is 8,000 kg/ha, with a wine yield of 5,200 L/ha. The site’s exposure contributes to the wine’s elegance.

Grapes

100% Nebbiolo from the Barbaresco DOCG area.

Vinification

Harvest takes place between late September and the first fifteen days of October. The grapes are destemmed and crushed before alcoholic fermentation and maceration in temperature-controlled stainless-steel tanks. Fermentation lasts at least one week at 28–32°C. After racking, the wine stays on the lees for at least two months at 20–22°C while completing malolactic fermentation.

Ageing

Maturation lasts approximately 26 months and is partly conducted in new and once-used 225 L barriques. The wine is bottled two years after harvest, then kept in the cellar for at least six months before release.

Tasting profile

Deep garnet red with orange reflections. The broad, rich bouquet offers violet and occasional fruit notes, alongside cocoa, vanilla and tobacco derived from oak maturation. The palate is full and persistent, with a broad structure and ripe tannins that create roundness and elegance. It is intended as a long-lived wine.