About this wine
Vineyard and terroir
Serraboella is a hill where Serravallian and Tortonian soils of differing compositions meet. The combination of soil and climate contributes to the quality and character of the fruit.
Vinification
The grapes are harvested by hand in the last week of September. Fermentation and maceration take place with native yeasts in rotary fermenters for 40–45 days at 26–28 °C, followed by malolactic fermentation.
Ageing
The wine ages in Slavonian oak barrels for at least 18 months, followed by a further two months in steel tanks before bottling.
