located in Perno in the village of Monforte d'Alba on the right slope in
front of Castiglione Falletto Altitude 350 metres a.s.l. - west exposure - loamy and sandy ground
Guyot growing System - density 4.000 plants per hectare
Grape-harvest:
tardy, manual - period half October
Wine-making:
fermentation in vitrified cement cisterns for 15-20 days at 25-30 °C
Pumping over and airing twice a day with temperature check
Frequent racking
Refining:
in steel for 12-18 months
Intense ruby coloured with purple-violet reflections
Bitter and ripe cherry taste, spiced sensations
In the mouth alcoholic taste integrated in the fruit; good acid vein
