About this wine
Vineyard and terroir
Nebbiolo comes from 2.3 ha of vineyards in Annunziata, La Morra. The southeast-facing sites lie at 250 m, while the southwest-facing sites reach 260 m. The soils are calcareous clay, and the vines were planted between 1960 and 2000. Yields are 6–7 tonnes of grapes per hectare. Harvest takes place from early to mid-October.
Grapes
Nebbiolo.
Vinification
The grapes remain in contact with their skins in horizontal roto-fermenters for approximately 6–8 days. Alcoholic fermentation is then completed in stainless-steel tanks over approximately 10–15 days. Malolactic fermentation also takes place in stainless steel.
Ageing
The wine matures for 24 months in French barriques, of which 20% are new and 80% previously used. It is bottled in July of the year before release and goes on sale in March of the fourth year following harvest.
Technical data
Alcohol: 13.5–14.5% vol. Total acidity: 5.10–5.80 g/L.