different positions all located in the village of Serralunga d'Alba
Altitude 300-400 metres a.s.l. - south-east and west exposure
Loamy and calcareous ground - guyot growing System
Density 4.000 plants per hectare
Grape-harvest:
tardy, manual - period end Septemher/beginning October
Wine-making:
fermentation in vitrified cement cisterns for 15-20 days at 25-30 °C
Pumping over and airing twice a clay with temperature check Frequent racking
Refining:
in steel for 6-8 months
Ruhy purple coloured
Scent of red fruits, cherry, bitter cherry
In the mouth strong, austere with a bit of almond taste in the end
