VINEYARD:
On the territory of Barengo, Và region for about 1 Ha.
On the territory of Barengo, Tens region, for about 1.1 HA.
VINE:
Exclusively Nebbiolo grapes.
VINIFICATION:
Hand picking vintage in crates for the first two weeks of October, destemming and gentle mashing, fermentation in steel barrels, soaking for about 20 days. Malolactic fermentation in steel.
REFINING:
Rests in steel barrels for the first 8-9 months of the year subsequent to vintage and in bottles for 4 months after bottling.
BOTTLING:
Summer after vintage.
ALCOHOL: 12.5% vol*
(*Depending on the year the analytical values may vary slightly)