Variety : 100% Nebbiolo
Exposure : westerly and easterly
Altitude : between 330 and 370 meters above sea level
Vines planted : 1967, 1989 and 1999
Vines per hectare : approximately 4/5,000
Wine yield per hectare : about 5,000 liters
Harvest time : October 1st-10th
Hand-picked, the grapes are immediately destalked and soft-crushed; maceration on the skins ensues for 10/12 days, at a maximum temperature of 28/30° C., followed by malolactic fermentation, which is completed before winter. Elevage in Slavonian oak casks lasts about 12 months.
Alcohol : 13-14 % by vol.
Total acidity : 5-5.5 grams per liter of tartaric acid
Dry extract : 24-26 grams per liter
A wine of character for the whole meal, it is most at home with pasta dishes dressed with meat sauces and with meat-based main dishes. Serving temperature: 15-17°C – serve in a fairly capacious glass to bring out its full volume