About this wine
Vineyard and terroir
Nebbiolo comes from a 0.5 ha vineyard planted in 1995 in the Giachini subzone of Annunziata, La Morra. The parcel lies at 270 m above sea level, faces southeast 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 remain in contact with their skins for approximately 6–8 days in horizontal roto-fermenters. Alcoholic fermentation is then completed over about 10–15 days in stainless-steel tanks. Malolactic fermentation takes place in barriques.
Ageing
The wine matures for 24 months in French barriques, comprising 40% new oak and 60% previously used barrels. It is bottled in July of the year before commercialization and released 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.