Variety: 100% Nebbiolo, yield 70ql per hectare
A calcareous vineyard of La Morra, 280 meters above sea level, low guyot breeding system
VINIFICATION METHOD: stemmer-crushed, fermentation of 10 days in steel tanks in contact with the skins, frequent pumping over and punching down.
FERMENTATION TANKS: controlled temperature stainless steel
MATURATION: small oak barrels (barriques) and large casks for 36 months and subsequent aging in bottle of 1 year.
CONSERVATION: 10 years and more
SERVICE TEMPERATURE: 18-20 ° C