“Underbrush, red berry and leather aromas unfold in the glass. The taut palate shows cranberry, clove, star anise and a crushed sage note alongside firm tannins that grip the finish”.
Kerin O’Keefe – Wine enthusiast 90 points
GRAPE VARIETY
100% Nebbiolo
SOIL COMPOSITION
Southern exposure, height 380 m asl, white calcareous clay soils. The light color of the soil is due to the high amount of calcium carbonate. Clay, present in greater quantities than silt and sand, associated with a high quantity of calcium carbonate, allows the Nebbiolo to grow and complete its vegetative cycle without water stress and with limited vegetative vigor. This type of soil gives the wine longevity, freshness, elegance and a great character.
VINIFICATION AND AGEING
1980, traditional Guyot.
HARVEST
Manual, third week of October.
VINIFICATION AND AGEING
Very delicate destemming and crushing to preserve the integrity of the grapes followed by a long maceration in contact with the skins at 28°-30°C for 25 days. Fermentation in barrels of 30 HL (70%) and in barriques (30%). Batonnage for 8 months and ageing in wood.
WINE MAKER
