About this wine
Vineyard and terroir
Nebbiolo comes from 1 ha of vineyards in the Gattera subzone of Annunziata. One parcel faces southeast at 250 m above sea level, while the other faces southwest at 240 m. The vines were planted between 1960 and 1995 in calcareous-clay soil. Yields are 5.5–6.0 tonnes of grapes per hectare, and harvest takes place from early to mid-October.
Grapes
Nebbiolo.
Vinification
Fermentation begins in horizontal roto-fermenters, with the wine remaining in contact with the skins for approximately 6–8 days. Alcoholic fermentation is subsequently completed in stainless-steel tanks over approximately 10–15 days. Malolactic fermentation also takes place in steel.
Ageing
The wine matures for 24 months in Slavonian oak barrels. It is bottled in July of the year before commercial release and goes on sale in March of the fourth year following the harvest.
Technical data
Alcohol: 13.5–14.5% vol. Total acidity: 5.10–5.80 g/L.
