Production area: La Morra

Area of production: Langhe, A hilly zone in the South of Piedmont, bordered by Liguria.

Vineyard Exposition: South, South-East

Altitude: approx. 270 meters above sea level

Varietal: Nebbiolo

Surface Area: approx. 2.5 hectares

Vines per Hectare: 5000

Grape Yield per Hectare: 5 tons per hectare

Bottles Produced: 10.000 circa

Age of the Vines: Most recent vines(1/3 of the total) were planted in 1988; The rest of the vines were planted in 1970.

Vine Trellising System: guyot.

Vinification: Maceration on the skins for approx. 4 days in rotary fermentors with temperature control, the grapes are then pressed off the skins and alcoholic fermentation is completed in steel tanks(approx. 20 days).  After primary fermentation the wine is put in french barriques, 50% new and 50% used, where it undergoes malolactic fermentation at a temperature of approx. 20° C  for about two months.  The wine remains in barrique for a total of 24 months, afterwards it is put in stainless steel tanks for approximately two months to settle and then bottled without fining and filtration.

Color: Ruby red with garnet reflections.

Nose: Fresh scents of small red fruits, raspberry, redcurrant and wild roses that evolve into licorice and spice notes.

Vintages: 1999, 1997 and 1996 are well-structured and full-bodied.  A little more elegant are the 1998 and 2000, which is particularly harmonious and enjoyable for drinking.  In 2002 we didn’t produce Arborina because a hailstorm compromised our standard of quality for this Cru.

Serving Suggestions: Red meat, medium aged cheeses, and also richer fish and crustaceans.

Recommended Temperature: 17°-18° C.  It is enjoyable to appreciate the initial freshness and experience the evolution of the wine as it warms up in the glass.

Tasting Notes: When the wine first enters the market it is fresh and a little austere, but still harmonious and balanced.  With time the wine softens a little, but maintains the initial character for many years, particularly if stored in an ambient place that is fresh and humid without temperature variations.

Alcohol %: 14.00

Dry Extract g/l: 26.6

Acidity: 5.2