||85% Nebbiolo, 15% Vespolina
||Altitude: 400-450 m. a.s.l.
||The soils have a low pH and consist entirely of porphyry gravel (of volcanic origin), slightly red and full of minerals.
||Fermentation and maceration on the skins for 30 days in an open wooden vat of 25hl and in open steel vats of 20hl with manual punching 1-2 times a day. Indigenous yeasts.
||After pressing, spontaneous malolactic fermentation (in spring) and permanence in large Slavonian oak casks of 20-28 hl for three or four years, refinement in bottle for one year.
||Preis Le Piane Boca 2015 € 50,00