Grape variety: 100% Nebbiolo-Lampia
Zone of production: Santa Maria in La Morra.
The Vineyard: is relatively young, under 15 years old with a plantation density of 5000 stump/Ha, typical of Langhe.
The Pruning: the training method is the Guyot with 8 buds and 55HL/Ha is the total production of the plantation.
In The Cellar: the maceration is carried out at controlled temperature for 6 days in steel tanks with daily and manual pumping over. The maximum temperature during the fermentation process is 29 ° C. This, not only, allows us to get a good polyphenolic extraction, but also limits excessive volatilization of fruity aromas. The alcoholic and malolactic fermentations are made in oak barrels of 500 L. The aging in tonneaux continues for 6 months with a constant work of suspension of the lees in order to preserve perfumes and qualities typical of the native territory.