About this wine

Vineyard and terroir

The grapes are grown organically and biodynamically on hillsides at 300 metres above sea level. The vineyards have clay-limestone soils with a fine texture and mineral content.

Vinification

The grapes are generally harvested by hand in October and collected in 20 kg baskets. They are destemmed and gently pressed at the winery. The must ferments on the skins in temperature-controlled stainless-steel tanks for at least 15 days, with regular pump-overs to extract colour and aroma. Malolactic fermentation follows.

Ageing

The wine rests on its lees in steel tanks for about one year.

Tasting profile

The aroma and flavour are harmonious and balanced.

Vintage notes

The winter of 2015 in Piedmont was harsh, snowy and rainy. A warm spring provided favourable conditions for budbreak and flowering, followed by rain in May and June. July was one of the hottest in Piedmont’s history, while occasional rain in August relieved the vines and prevented drought. Despite concerns that the hot summer might reduce acidity, this largely did not occur. The harvest was small.