About this wine
Vineyard and terroir
The fruit comes from 0.9 ha of Nebbiolo planted in 1996 in Annunziata, La Morra. The vineyards comprise a southeast-facing section at 230 m above sea level and a southwest-facing section at 250 m. Soils are calcareous clay, and the yield is 8.0 tonnes of grapes per hectare. Harvest takes place in early October.
Grapes
Nebbiolo.
Vinification
The grapes ferment with their skins in horizontal roto-fermenters for approximately 5–6 days. Alcoholic fermentation is subsequently completed in stainless-steel tanks over approximately 10–15 days, followed by malolactic fermentation in steel.
Ageing
The wine matures for 12–14 months in previously used French oak barriques. It is bottled in July and released in September, two years after the harvest.
Technical data
- Alcohol: 13.5–14.5% vol.
- Total acidity: 5.10–5.80 g/L