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.

The vineyard

Grape Variety: 100% Nebbiolo
Plant: 2005
Surface: 0.5 ha
Soil: clayey
Altitude: 350 meters above sea level
Exposure: east
Production: 100 ha

The wine

Vinification: fermentation in contact with the skins in steel for 12-15 days
Aging: in steel
Nr. Bottles: 2500

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