Grape variety: 100% Nebbiolo
 
Production area: Monforte d’Alba and Roddino (Cuneo)
 
Altitude: 430–540 m above sea level
 
Exposure: South / South-West
 
Soil: calcareous-clay marl Training system:
 
Guyot Yield: 80 q/ha
 
Winemaking technique
Gentle destemming and crushing.
Alcoholic fermentation in stainless steel at controlled temperature (24–26 °C).
Skin maceration for 12–15 days with pump-overs and délestage.
Spontaneous malolactic fermentation in stainless steel.
 
Aging 12 months in wood: 500-liter Austrian tonneaux (50%). 25 hl large Austrian casks (50%). Followed by 10 months of bottle aging.
 
Sterile filtration before bottling.
 
Analytical data
Alcohol: 15.0% vol
Total acidity: 5.87 g/l
pH: 3.54 Residual sugars: < 1 g/l
 
Organoleptic characteristics
Ruby red color with garnet highlights.
Aromas of ripe red fruit, sweet spices, tobacco, and light balsamic notes.
Dry and elegant on the palate, with present yet silky tannins and a long, harmonious finish.
 
Serving
Recommended serving temperature: 16–18 °C