Vineyard and terroir

The Nebbiolo comes from family-owned vineyards halfway up the hillsides of Serralunga d’Alba, facing south to south-west. Sedimentary limestone marl mixed with layers of sand defines the soils. The vines average 20 years of age, are Guyot trained at approximately 4,500 vines per hectare and yield around 50 hl/ha.

Grapes

Nebbiolo.

Vinification

Nebbiolo is the last variety harvested and is picked by hand. The bunches are destemmed and gently crushed, followed by alcoholic fermentation in temperature-controlled stainless-steel tanks. Skin contact lasts 18–25 days according to the vintage. The wine is racked when alcoholic fermentation ends, and its retained warmth promotes the spontaneous onset of malolactic fermentation.

Ageing

Ageing totals 38 months. Approximately 18 months are spent in medium and large Slavonian oak barrels, with the balance in concrete and stainless-steel tanks. This traditional approach uses extended skin contact and large barrels to build body and complexity while tempering the wine’s substantial tannins.

Technical data

Alcohol: 13–14.5% vol.

Tasting profile

Garnet red with ruby highlights. The intense bouquet combines faded rose, violet and forest-floor nuances with cherries in alcohol, liquorice, truffle and tobacco. The palate is elegant, balanced and complex, with considerable body, good acidity and structured tannins.

Serving and pairing

Serve at 20°C and open one hour in advance. Pair with red meat, braised dishes, game, aged cheeses and traditional Langhe cuisine. The wine continues to evolve for at least 20 years after harvest.