||Altitude: 460 m. a.s.l. Exposure: west.
|Composition of the land
||Tortonian with clayey loam soil with a strong presence of sand.
||Spontaneous fermentation (with some 40 days of maceration) in 60-HL truncated cone-shaped wooden vats.
||24 months in 25-HL Slavonian oak barrels.
||Price Giulia Negri Barolo La Tartufaia 2015 € 40.00