Grape: 100% Nebbiolo
Total surface area: 0.85 hectares
Vineyard: made with Nebbiolo grapes from vineyards in the MGA Ceretta in Serralunga d’Alba
Altitude: between 380 and 400 m above sea level
Soil: limestone, tufa and sand
Vine training system and density: traditional Guyot; 4000 plants per hectare
Average age of vines: 25/35 years depending on the land parcel
Harvest: by hand, in the second half of October
Vinification and ageing: fermentation and maceration in concrete vats with a capacity of 3000/5000 litres for about 15/20 days at a temperature ranging from 25° to 27° C. The fermenting must is pumped over twice a day to aerate it, breaking the cap. After frequent racking in steel tanks, the wine is transferred to Slavonian oak barrels where it spends at least 18 months ageing.
This is followed by at least six months’ bottle ageing in cool, dark cellars before release for sale.