Description

• Grape: 100% Nebbiolo
• Growing area: La Morra
• Vineyard size: 12 Ha
• Vineyard density: 4,000 vines/Ha
• Aspect: Southeast
• Soil: Clay and limestone
• Training system: Classic Guyot method with medium-short pruning
• Vineyard yield: 1.2 kg/vine (with cluster thinning of 15-20%)
• Vinification: The clusters are hand-picked into ventilated 20kg boxes, after rigorous quality-selection, and brought to the cellar within a few hours. After de-stemming and pressing, the must is fermented at ca. 28°C, with frequent but gentle pumpovers. The wine is give a medium-long maceration on the skins (200 hours), then goes to steel tanks for spontaneous malolactic fermentation.
• Maturation: 6 months (part in oak barrels, part in steel) 2 months in bottle.
• Cellarability: Up to 3-4 years.
• Annual production: Around 4,700 bottles
• Alcohol: 13 % vol.
• Service: Store horizontally, and uncork one hour before serving. Best enjoyed at 18°C. Pairings: Traditional main dishes, such as fresh pasta or red meat.