The grapes are hand-picked in mid-October, placed in perforated baskets for their transport to the cellar. The yield of grapes per hectare is 100 quintals.
The fermentation takes place in thermoregulated stainless steel tanks at 28°C with frequent daily pumping over for 12-15 days. After fermentation, the wine is kept in wood for 6 months, in 20-25 hl barrels.
Colour: red with garnet reflections.
Bouquet: heady, classic, fresh and slightly tannic: a typical Nebbiolo nose.
In the mouth it is enveloping and full-bodied, with woody notes that enhance its characteristics.
Serving temperature: 18-20° C.
Food pairings: pasta dishes, meat dishes and cheeses.
Grape Variety: 100% Nebbiolo
Surface: 0.5 ha
Altitude: 350 meters above sea level
Production: 100 q.li ha
Vinification: fermentation in contact with the skins in steel for 12-15 days
Aging: in steel
Nr. Bottles: 2500