| Soil composition |
Type Elveziano Land (emerged seabed, formed in the late Miocene, 10-12 million years ago) of medium texture (silt, clay and sand in balanced percentages), rich in minerals and limestone. |
| Vinification |
Gentile destemming and soft pressing of hand harvested grapes, fermentation in stainless steel temperature controlled tanks at 30/32 degrees C (86/88 F). Maceration for 10 days before the wine is separated from the skins. |
| Ageing |
After finishing the malolactic fermentation (in December), Nebbiolo goes into oak barrels of 30 hl for about 12 months. In the second winter after the harvest, it is bottled. |
| Pairing |
Good structure, this wine is well matched with both red and white meat dishes and pasta dishes with tasty sauces. And ‘ideal companion for medium-aged cheeses. |