About this wine
Vineyard and terroir
The fruit comes from old Nebbiolo vines planted between 1948 and 1953 on the warmest slope of Serraboella, where the soils are distinctive.
Vinification
Fully ripe grapes are harvested in late September and fermented for 10 days in horizontal stainless-steel rotary fermenters at a controlled temperature of 26–28 °C. The wine is bottled without filtration.
Ageing
The wine matures for 36 months in large Slavonian oak casks, followed by two months in stainless-steel tanks.
Tasting profile
Depth, power and volume are balanced by an elegant texture.
