Production area: La Morra, Monforte d’Alba

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

Vineyard Exposition: South, South-East, South-West

Altitude: approx. 250 meters above sea-level

Varietal: Nebbiolo

Surface Area: The grapes are from vineyards in Barolo that aren’t as long as required by the DOCG to become “Barolo”, which results in the wine being “declassified” as Langhe Nebbiolo

Bottles Produced: approx. 5000, but it varies depending on the vintage and the quality of the nebbiolo.

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, 100% 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 12 months, afterwards it is put in stainless steel tanks for approximately two months to settle and then bottled without fining and filtration.   

Color: Intense ruby

Nose: Fresh aromas of roses and red fruits, medium bodied, round and delicate, uniting the complexity typical of  nebbiolo with the pleasing freshness that results from the brief time in bottle and wood.

Vintages: After 1994, we began making nebbiolo again in 2001.

Serving Suggestions: Ideal with all pastas, when you want a wine with good body, but not overly demanding(also not highly priced).

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: Recommended to drink now to 9/10 years.

Alcohol %: 14.00

Dry Extract g/l: 24.6

Acidity: 5.1