About this wine

Vineyard and terroir

The organically grown Nebbiolo comes from La Morra, Roddi and Verduno. The vineyards have calcareous-clay soils and vertical trellises pruned according to the Guyot system. Grapes are harvested entirely by hand in October, with a maximum yield of 9 tonnes per hectare.

Grapes

100% Nebbiolo from organically grown grapes.

Vinification

The grapes are destemmed and crushed. Alcoholic fermentation takes place at a controlled 26–28°C, accompanied by 6–8 days of skin contact. Malolactic fermentation is completed.

Ageing

The wine matures for 12 months in oak casks.

Technical data

Alcohol: 14% vol.

Tasting profile

Ruby red. Aromas combine small red fruits with spicy nuances. The palate is dry, harmonious and elegant, with good structure.

Serving and pairing

Serve at 18–20°C. Pair with tagliatelle dressed with meat or porcini mushroom sauce, grilled and other red or white meats, game, and medium-mature cheeses. Cellaring potential is 3–5 years in bottle.