About this wine
Vineyard and terroir
The Nebbiolo fruit comes from the estate’s vineyards at approximately 488 m above sea level.
Vinification
The grapes are harvested entirely by hand, then destemmed and gently pressed at the winery. Maceration lasts 15 days, with regular manual pumping over, followed by fermentation in conical vats at 28 °C.
Ageing
The wine matures for 24 months in conical wooden vats and a further 12 months in bottle in the winery’s cellars before release.
Tasting profile
Elegant and velvety.
