In a few words: Full garnet in colour with delicate orange highlights. Wide, clean but complex aroma with scents of dried flowers and red berries. Well-integrated oak with toasty notes of coffee and leather linger in a perfect balance between elegant body and concentration.
Site: 36-year-old 0,6 Ha vineyard with 4.000 stocks/Ha. South-east exposure, sandy soil. Classic Guyot training method with medium-short trimming. Per-stock yield: 1 kg grapes with 25-30% pruning.
Grapes: 100% Nebbiolo
Fermentation and Aging: Manual harvesting of the overripe grapes in 20-kg perforated crates through a careful selection of the bunches. Transfer in cellar within hours and light drying of the bunches for 24 hours. Grape crushing and destemming, and 10% must bleeding. Themo-controlled fermentation at around 34 °C, with often and soft pumpovers. Long maceration of the marcs (about 350 hours); racking in wood casks, where the natural malolactic fermentation takes place. Aged 26 months in wood (part in barrels, part in all new barriques); 2 months in stainless steel vats and and 6 months in bottle.
Notes: About 3500 bottles produced.