Grape Variety: 100% Nebbiolo

Production Area: Wine produced from a single vineyard with southwest exposure and an altitude of 250 meters above sea level.

Year of Vineyard Planting: 2003

Soil Characteristics: Brown, marly with low limestone content and rich in clay, deep.

Geological Substrate: Fossilized St. Agata Marl, 10 million years old (Tortonian).

Manual Harvest: October 9th.

Vinification: Destemming in a protected atmosphere, low-temperature maceration (12-14°C) for 2 days, alcoholic fermentation at a controlled temperature (28-30°C) with maceration for a total of 22 days. Targeted pumping over and delestage maximize the extraction of color, aroma, and tannic structure.

Malolactic fermentation: Complete spontaneous fermentation in new French oak tonneaux.

Aging: 32 months in new 500-700 liter French oak tonneaux.

6 months in bottle.

Average annual production: 3,500 bottles

Alcohol content: 14.5% vol.