Grape Variety: 100% Nebbiolo
Alcohol Content: 14% Vol
Serving Temperature: 18–20°C
Food Pairing: red meats, main courses in general, cheeses which have reached a fair level of maturity
Warning: Last items in stock!
Production Area: localities of Bussia di Monforte d'Alba and Rivalta di La Morra
Type of Soil: medium textured tending to clayey
Exposure: South - West
Altitude: 400 mt/a.s.l.
Planting Year: 2000
Yield for Hectare: 50-60 hundredweight
Average Annual Production: 4.500 bottles
Vinification: on the skins for 6-7 days at controlled temperature of 25-26°C, with daily pumping-overs; after decanting in steel tanks and racking, the wine is transferred in small French oak barrels for malolactic fermentation and rests for 12 months
Ageing: 3-4 months in bottle