About this wine
Vineyard and terroir
The Nebbiolo is organically cultivated using naturally occurring substances for soil nutrition and plant protection. This approach is intended to work with natural processes, reinforce the vines’ own defences and reduce environmental impact. An agronomist oversees the stages of cultivation, while yields are deliberately restricted in pursuit of grape quality. Nebbiolo is particularly sensitive and demanding with respect to its environment, soil and climate.
Grapes
100% Nebbiolo.
Vinification
Harvest takes place during the first half of October. Traditional red-wine vinification is followed by malolactic fermentation.
Ageing
The wine matures in stainless steel and subsequently in bottle.
Technical data
Average yield is 55 hl/ha. Alcohol is 13.50% vol. ± 0.5, total acidity 5.50 g/L ± 0.5, and residual sugar 3 g/L ± 2. The listed bottle format is 750 ml.
Tasting profile
Ruby red, developing garnet reflections after several years of ageing. The delicate, characteristic aroma is lightly spicy, with violet and raspberry notes. Dry and medium-to-full bodied, the palate has measured tannins and a velvety, harmonious profile.
Serving and pairing
Serve at 18–20°C. Pair with assorted cured meats, fried dishes, richly flavoured pasta or other first courses, fondue, and white or red meats, particularly when grilled or oven-roasted.
