About this wine
Vineyard and terroir
The vineyards have sandy, limestone-rich soils with low levels of nitrogen and alkalis.
Vinification
The grapes are harvested by hand and undergo 36 hours of cold skin maceration before pressing. Fermentation takes place at a carefully controlled temperature of 17 °C. No malolactic fermentation is carried out.
Ageing
The wine is aged in stainless steel tanks.
Tasting profile
Balanced and refreshing.
Label / history
Nascetta is a native grape that was largely forgotten for many decades. Its revival in Piedmont began in 1990.
