About this wine
Vineyard and terroir
Produced from old vines in Capalot and Brunate in the commune of La Morra. The sites face south, with a planting density of 4,000 vines per hectare and a yield of 500 g per vine.
Grapes
100% Nebbiolo.
Vinification
The grapes are harvested from late September to early October. Fermentation takes place in stainless steel. Alcoholic fermentation starts spontaneously without inoculated yeast and lasts between 10 and 30 days; malolactic fermentation also takes place in stainless-steel tanks. The wine is not filtered.
Ageing
Maturation comprises 24 months in barriques, of which 30% are new and 70% used, followed by 8 months in stainless steel and 18 months in bottle.
Technical data
Production is limited to 1,200–1,500 magnums of 1.5 litres.
Serving and pairing
Serve at 15–16 °C. If possible, open the bottle 2–3 hours before serving.
Label / history
The first vintage was 1995.
