About this wine
Vineyard and terroir
The Nebbiolo comes from vineyards in Verduno at approximately 300 m above sea level. The sites face south-west and have soft calcareous-clay and marl soils. Vines are Guyot trained at a density of 4,500 plants/ha. Cluster thinning restricts yield to 5,000–6,000 kg/ha.
Grapes
100% Nebbiolo.
Vinification
The grapes are collected by hand in the first half of October, with timing governed by the weather and the course of the season. After pressing, fermentation lasts approximately 10–12 days in temperature-controlled stainless-steel vats at 26–30°C. Several rackings and malolactic fermentation follow before the wine moves to oak.
Ageing
The wine matures for 18 months in large oak casks, followed by at least 6–8 months in horizontally stored bottles before release. It develops slowly and steadily in bottle and has very good ageing potential.
Tasting profile
Bright ruby red with cardinal-red reflections. The bouquet is intense, with ripe fruit, blackberry and prune. The palate is elegant and complex, combining gentle tannins with a fresh, long finish.
Serving and pairing
Serve at 16–18°C. Its natural partners are traditional Piedmontese dishes, particularly braised beef and wild boar.
