• Production area: La Morra(CN - Piemonte)
• Grapes: 100% NEBBIOLO
• Exposure: S
• Soil: CLAYEY AND CALCAREOUS
• Grapes per hectare: 5000 kg
• Yearly production about: 1400 Bottles 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, 50% of them new and 50% used, where the wine remains for 24 months. Then it is blended in steel tanks and stays there for another 6 months, after which it is bottled and left to mature for about 30 months before being placed on the market.
In February 2016 we released the first Barolo Riserva ever, something we have produced regularly since 2010 in excellent vintages only.