The Vineyard
is located in Barbaresco, has been planted in 1970 on a 5 ha area, at 240 metres above sea level
Soil Type
clay and calcareous soil
Facing
south
Training System
classic guyot
Production
8,000 kg per ha
Vinification
in stainless steel roto-fermentors, with a fermentation that lasts 6 days at a controlled temperature of 29 °C; the racking off is performed by transferring the wine to small 20 hl barrels where the malolactic fermentation takes place
Ageing
for 36 months in 20 hl Slavonian oak barrels, followed by 12 months in tonneaux and 6 months in the bottle
Organoleptic Characteristics
it has a garnet colour with ruby hues; it is very silky and elegant. On the nose, it reveals scents of dried flowers and unripe blackcurrants, with hints of mint, bark, coriander and ginger. In the mouth, it reveals firm but soft tannins combined with a warm, long finish
Download the wine cardVery silky and elegant, garnet in color with ruby reflexes. In the mouth, it is gifted with firm but soft tannins.
