About this wine
Vineyard and terroir
The Nebbiolo comes from the Roberto Voerzio estate vineyard in the commune of La Morra. The estate uses organic methods and only natural fertilizers. Selection leaves half of the grape bunches on the vines to achieve concentration. In favourable warm years, one vine yields enough fruit for one bottle; in rainy years, several vines are required.
Vinification
The grapes are harvested entirely by hand from late September to early October. Fermentation takes place at a controlled temperature in stainless-steel tanks.
Ageing
The wine ages for 24 months in oak barrels, of which 30% are new, followed by eight months in steel tanks and a further eight months in bottle in the winery’s cellars.
