About this wine
Vineyard and terroir
Nebbiolo grows at 250–330 m above sea level with south-west exposure. Fine, calcareous Typic Ustorthent hillside soils derive from the Lequio formation—alternating sandstone, sand and compact marl—and Sant’Agata fossil marls, comprising grey-blue marls of varying sand content with local sandy-conglomeratic intercalations. The vines are trellised and Guyot-pruned. Yields are 9,000 kg of grapes and 6,300 L of wine per hectare.
Grapes
100% Nebbiolo.
Vinification
The Nebbiolo is vinified as a white wine to create the rosé. Grapes are harvested between late September and early October, then destemmed, crushed and chilled to 10–13°C. A pneumatic press gently separates the skins from the must. The must settles for about two days in temperature-controlled stainless-steel tanks at 13°C. The clarified juice ferments at 15–18°C for approximately ten days.
Ageing
After fermentation and racking, the wine remains in contact with its lees. Bottling normally takes place in the spring following harvest.
Tasting profile
Light ruby red with orange reflections. The bouquet is fairly intense, combining floral and fruity notes. The palate is fresh and notably persistent.
Serving and pairing
Serve at 14°C with aperitifs, starters, pasta dishes, light meats or fish.
