About this wine
Vineyard and terroir
Nebbiolo comes from a 0.7 ha parcel in Conca dell’Annunziata, in the Annunziata area of La Morra. The vineyard was planted in 1954 and lies at 250 m above sea level, with southern exposure. Its soil is calcareous clay. Yield is 5.5–6.0 tonnes of grapes per hectare, and harvest takes place from early to mid-October.
Grapes
Nebbiolo.
Vinification
The grapes ferment with their skins in horizontal rotary fermenters for approximately 6–8 days. 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 of the year preceding release and offered for sale in March of the fourth year after harvest.
Technical data
Alcohol: 13.5–15.0% vol. Total acidity: 5.10–5.80 g/L.