About this wine
Vineyard and terroir
Nebbiolo comes from a 0.5 ha vineyard in the Giachini subzone of Annunziata, La Morra. Planted in 1995, the site faces southeast at 270 m above sea level and has calcareous-clay soil. Yields are 5.5–6.0 tonnes of grapes per hectare, with harvest taking place from early to mid-October.
Grapes
Nebbiolo.
Vinification
The grapes spend approximately 6–8 days in horizontal roto-fermenters in contact with the skins. 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 barriques, of which 40% are new and 60% previously used. It is bottled in July of the year before 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.
