are twenty five years old and are situated near the town of Diano d'Alba at an altitude of between 250 and 300 metres above sea level
clay/calcareous soil with a good sand content
9,000 kg per ha
in stainless steel vats with the submerged cap system and maceration on the skins for ten to twelve days. Fermentation temperature is controlled and kept at around 25 to 27 °C. The malolactic fermentation occurs at the end of fermentation and after the drawing off
19 months; some of the must is aged for 12 months in large Slavonian oak barrels and for 7 months in stainless steel tanks. The wine is then left to rest for 2 years in the bottle
dry, austere and elegant. The colour is ruby red with garnet highlights. On the nose, it has notes of violets, rose hips, herbs and sweet spices. The wine is dry in the mouth, with full body and a very long finishDownload the wine card
Dry, austere and elegant. Ruby red with garnet highlights. Full body and a very long finish.