• Production area: La Morra(CN - Piemonte)
• Grapes: 100% NEBBIOLO
• Exposure: WEST
• Soil: CLAYEY - CALCAREOUS - SANDY
• Grapes per hectare: 5500/ 6000 kg
• Yearly production about: 2600 ca and 100 magnums

5-7 days maceration in temperature-controlled rotary fermenters at 25-30°C. After the drawing off, it is decanted into stainless steel tanks for the precipitation of deposits, where it remains until the end of sugar and malolactic fermentations. Ageing takes place in small French oak barrels, 35% of them new and 65% used, where the wine remains for 24 months. Then it is blended in steel tanks and stays there for 6 months, after which it is bottled and left to mature for about a year before being placed on the market.

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