VARIETY Nebbiolo
PRODUCTION AREA Various towns cultivating Nebbiolo d'Alba -
CN
SOIL Calcareous with clay-silt components
HARVEST Manual, using crates. First half of October
VINIFICATION Maceration on the skins in temperature-controlled automatic
steel fermenters, with repeated pumping-overs and aeration until the complete
conversion of sugars to alcohol. Racking and aging in contact with fine lees
follow to facilitate malolactic fermentation
AGING A minimum of 12 months in large oak barrels and 6 months in the bottle
ALCOHOL CONTENT 13.5% abv