VINEYARD:
On the territory of Briona, for about 0,5 Ha.
VINE:
Nebbiolo 70%, Vespolina 30%.
VINIFICATION:
Hand picking vintage in crates during the first two weeks of October, destemming and gentle mashing, fermentation in steel barrels, soaking for about 20 days. Malolactic fermentation in wood.
REFINING:
Rests in big barrels (21Hl) for the 20 months after vintage and then in bottles for 4 months after bottling.
BOTTLING:
Summer of the second year subsequent to vintage.