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Varietal: 100% Nebbiolo
Origin: La Morra – Wine grown on a single vineyard facing south-east at an elevation of 420 m asl. Estate-owned vineyard since 1999.
Type of soil: brown, clayey, fresh.
Geological substrate: laminated Sant’Agata fossil marl, 8 million years old (Tortonianage)
Vinification: fermentation on the skins in stainless steel for 15 days at a controlled temperature. Spontaneous malolactic fermentation in wood.
Aging: 32 months in new French oak tonneaux.
Average annual production: 2.400 bottles