About this wine
Vineyard and terroir
The fruit comes from 0.7 ha in Conca dell’Annunziata, in the Annunziata area of La Morra. The vineyard faces south at 250 m above sea level. Its Nebbiolo vines were planted in 1954, on calcareous-clay soil. Yield is 5.5–6.0 tonnes of grapes per hectare, with harvest taking place in early to mid-October.
Grapes
Nebbiolo.
Vinification
The grapes spend approximately 6–8 days with their skins in horizontal roto-fermenters. Alcoholic fermentation is then completed in stainless-steel tanks over approximately 10–15 days. Malolactic fermentation takes place in barriques.
Ageing
The wine matures for 24 months in French oak barriques, of which 40% are new and 60% previously used. It is bottled in July in the year before release and offered for sale in March of the fourth year following harvest.
Technical data
Alcohol: 13.5–15.0% vol. Total acidity: 5.10–5.80 g/L.
