DENOMINATION AND AREA
Denomination: DOC
Production area: mainly Diano d’Alba and Barolo.
Variety: 100% Nebbiolo

VINEYARDS
Type of Soil: Sant’Agata Fossil Marl, sandy and clay
Exposure: South and West
Altitude: 2350 m above sea level (Diano d’alba), 250 m above sea level (Barolo)
Training system: traditional Guyot
Harvest: Manual, October.
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VINIFICATION AND AGEING
Maceration: with cap of about 10-12 days in steel barrels (depending on the year) with frequent pumping over. Maceration with 20% of whole bunch according to the vintage.
Malolactic fermentation: in steel barrels
Ageing: in steel barrels for about 4 months
Bottling: normally in summer to ensure the ageing in bottle, then horizontally placed for about six months.
Annual production: about 5.000-10.000 bottles, depending on the year.