Grape variety: 100% nebbiolo
 
Production area: Monforte d’Alba (Cuneo)
 
Altitude: 300–400 m above sea level
 
Exposure: South / East
 
Soil: calcareous-marly sandy loam
 
Training system: Guyot
 
Yield: 75 q/ha
 
Winemaking technique
Gentle destemming and crushing. Red wine fermentation with maceration for 30–35 days (initially with a floating cap, then submerged cap).
Spontaneous malolactic fermentation in stainless steel.
 
Aging 30 months in 25 hl large Slavonian oak casks. Bottle aging for 6–7 months.
 
Filtration before bottling.
 
Analytical data
Alcohol: 14.5% vol
Total acidity: 5.82 g/l pH: 3.50
Residual sugars: < 1 g/l
 
Organoleptic characteristics
Deep ruby red color with orange highlights.
Aromas of cherry, plum, violet, and sweet spices.
Structured and Harmonious on the palate, with elegant, persistent tannins and a long finish.
 
Serving Recommended serving temperature: 16–18 °C