Grape variety: 50% Chardonnay, 50% Pinot Noir
 
Production area: Langhe (Cuneo)
 
Altitude: 530–550 m above sea level
 
Exposure: West Soil: calcareous-clay marl
 
Training system: Guyot
 
Yield: 70 q/ha
 
Winemaking technique
Gentle whole-cluster pressing.
Alcoholic fermentation in stainless steel at controlled temperature.
Second fermentation in bottle according to the Traditional Method.
 
Aging on the lees for 36 months .
 
Analytical data
Alcohol: 12.5% vol
Total acidity: 6.0 g/l
pH: 3.10
Residual sugars: < 3 g/l
 
Organoleptic characteristics
Straw yellow color with golden highlights and a fine, persistent perlage.
Elegant aromas of white-fleshed fruit, bread crust, almond, and yeast.
Fresh, harmonious, and balanced on the palate, with a long, savory finish.
 
Serving
Recommended serving temperature: 8–10 °C