GRAPE VARIETY
100% Nebbiolo.
VINEYARDS IN
Neive and Roddi. Province of Cuneo.
AVERAGE VINE AGE
7+ years.
VINEYARD EXPOSURE
Varies.
SOIL TYPE
Clay-limestone marl with localised sand deposits, more or less abundant depending on location.
YIELD
90 quintals per hectare..
VINIFICATION
The finest Nebbiolo grapes are selected when optimally ripe and brought to the cellar.
A traditional red wine vinification follows with with selected yeasts; fermentation and maceration take place in temperature-controlled steel tanks.
Fermentation with pumpovers for a minimum of 20 days. Elevage is carried out in steel and glass.
Low total sulfites.
TRAINING SYSTEM
Guyot.This low-yield per hectare vineyard is frequently cleaned, green-pruned and selectively thinned. Chemical treatments are kept to a minimum.
The grapes are hand-picked in October.
ORGANOLEPTIC CHARACTERISTICS
This still, ruby-red wine has the distinctive Nebbiolo nose of sour cherry and forest fruits.
On the palate it is candid and crisp, with an excellent balance between fruit notes and delicately savoury sensations.
PAIRINGS
Excellent with traditional Piedmontese fare.
It marries well with meat and savoury vegetable dishes and is excellent with grilled meat, charcuterie and medium-aged cheeses.
Plin-style agnolotti with meat ragù
TEMPERATURE AND STORAGE
Store away from light in a cool, damp place at around 15°C.
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ALCOHOL BY VOLUME
13,5%
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SERVING TEMPERATURE
19° C.