Grape varieties: Nebbiolo 100%

Vineyard location: medium-high hillside (300-400 m asl with various exposures: south, south-est. Miocene-Helvetian soil origin with limestone and marl composition

Vinification

• The grapes harvest is made by hand in the first/second ten days of October.
  
• The fermentation is traditional, carried out for an average of 10-15 days at controlled temperature with floating cap and frequent pumping over of the must to optimize the extraction of the polyphenolic substances

Ageing
At least two years in large Slavonian oak barrel followed by no less then six months in the bottle.