Location: La Morra
Exposition: South - East
Vine Variety: Nebbiolo 100%
Vinification and refining: Fermentation and maceration go on for about 10 days in temperature - controlled tanks, using native yeasts. Afterwards, “submerged cap fermentation” follows. In this special type of fermentation the grape skins are kept in contact with the must, for about 3 to 4 weeks time. The wine is eventually transferred into large wood barrels.
Tasting notes: Ruby red colour with brick-like hues. This wine is fresh to the nose, with hints of vanilla and nut. The palate is soft, featuring a sweet traditional tannin, elegant and persistent.
Serving temperature: 16-17°C.