Description

Harvested by hand in boxes in September/October. The varieties are pressed and vinified separately according to their individual characteristics. Traditional fermentations with daily pumping of the must over the cap for at least 15 and up to 30 days, depending on the variety. The wines are then drawn off, and the dolcetto is transferred into steel tanks while the Barbera and Nebbiolo mature for 12 months in casks of French oak holding 25 hl and/or second/third-fill French oak barriques. The wines are then blended before being cellared for a further six months in stainless steel tanks. Cellared in Bordeaux bottles with natural corks for another 6 months prior to release.