About this wine
Vineyard and terroir
The Nebbiolo grows in the Fossati vineyard on clay-limestone soils rich in magnesium. The vineyards are managed with organic practices and natural fertilizers. Careful selection leaves only half of the grape bunches on the vines. In favourable warm years, one vine yields enough fruit for one bottle; in rainy conditions, several vines are required.
Vinification
The grapes are harvested entirely by hand, usually from late September to early October. Spontaneous fermentation takes place in stainless-steel tanks with natural yeasts, followed by malolactic fermentation.
Ageing
The wine matures for 24 months in oak barrels, 30% of them new, followed by eight months in stainless-steel vats and a further seven months in bottle in the winery’s cellars before release.
