Grape Varieties: 100% Nebbiolo

Vineyard Location: Serralunga d'Alba

GRAPE TREATMENT
The bunches are hand-selected on a vibrating table and cooled with carbonic snow to prevent oxidation and significantly reduce the use of sulfites. After destemming, the berries are hand-selected on a second vibrating table and gently pressed.
The entire process is carried out without the use of augers to treat the grapes as gently as possible.

Harvest
100% manual in crates

Training System
Guyot

WINEMAKING
The must is cooled to preserve its best characteristics before fermentation in stainless steel tanks and temperature-controlled wooden truncated cone-shaped vats. Maceration is long and is enhanced by the practice of délestage and partially by the traditional submerged cap technique for over 28 days.

Pre-fermentation procedures: The bunches are hand-selected on a vibrating table and cooled with carbonic snow to prevent oxidation and significantly reduce the use of sulfites. After destemming, the berries are hand-selected on a second vibrating table and gently pressed.

The entire process is carried out without the use of augers to treat the grapes as gently as possible.

Fermentation process: The must is cooled to preserve its best characteristics before fermentation in stainless steel tanks and temperature-controlled wooden vats. Maceration is long and is enhanced by the practice of délestage and partially by the traditional submerged cap technique for over 28 days.

Aging: The wood aging process lasts a total of 28 months, partly in tonneaux and partly in medium-sized barrels (2500 liters).

PAIRINGS
It pairs well with game, roasts, and aged cheeses.
Also popular after dinner.

Serving temperature
16-18°C

Lifespan
15-20 years