About this wine
Vineyard and terroir
Nebbiolo from organically farmed vineyards in Verduno and Roddi, rooted in calcareous clay soils. The vines are trained on vertical trellises and Guyot pruned. Maximum yield is 8 tonnes per hectare.
Grapes
100% Nebbiolo from organic viticulture.
Vinification
The fruit is harvested entirely by hand in October, then destemmed and crushed. Alcoholic fermentation takes place on the skins for approximately 16–20 days at a controlled temperature of 28–30°C. Targeted rack-and-return operations encourage the extraction of colour, aroma and tannic structure. After malolactic fermentation, the wine is transferred to oak.
Ageing
Total maturation lasts 38 months, including at least 18 months in wood.
Technical data
Alcohol: 14% vol.
Tasting profile
An intense garnet colour with orange nuances. Violet, small red fruits and leather shape the aroma. The palate is structured and harmonious, with soft, persistent tannins.
Serving and pairing
Serve at 18–20°C. Pair with pasta dressed with mushroom or cheese sauces, dishes featuring Alba white truffle, red meat, game stews and pot roasts, or mature cheeses. The wine is suited to lengthy cellar ageing.
