| Soil composition |
Medium-textured Helvetian-type soil with a balanced content of silt, clay and sand. Rich in mineral salts and limestone. |
| Vinification |
The grapes are crushed and then destemmed. The must obtained is cryo-macerated for about 24 hours. It then ferments at a controlled temperature in tanks and, after 8-10 days of maceration, is racked off at the end of fermentation. |
| Ageing |
After finishing malolactic fermentation in December, the Nebbiolo goes into 30 hl oak barrels for about 12 months. In the second winter after the harvest, the wine is bottled. |
| Pairing |
Well-structured wine that pairs with both red and white meat dishes and pasta dishes with tasty sauces. It is also an ideal companion for medium-aged cheeses. |