||There are historical documents from the "Rigestum Comunis Albae" that bear witness to the cultivation of the Nebbiolo wine in the "Marcenascum" area already back in the 12th Century.
||Destemmed and crushed. Thermo-controlled fermentation at a temperature of 30°C (85°F). Average time of maceration: 7-10 days. Malolactic Fermentation in November in oak barrels.
||Two years in oak barrels of 25hl and 50 hl
||Excellent with red meats on the spit or grilled, game, "grande cuisine" white and red meat dishes and aged cheeses.