From south facing vines in the La Morra area of Barolo, this vineyard has mixed clay and calcareous soil. Yields are limited by intense green harvesting but also intense planting, and varies between 30 - 45 Hl./Ha. Guyot-trained.
Vinification
Hand harvested. Alcoholic fermentation is carried out for 20 days at a controlled temperature, in horizontal stainless steel vats, using only local yeasts. After fermentation, the wine is racked into barriques for 15 months, followed by 15 months in large wooden barrels, and finally 8 months in the bottle. This wine can be aged for up to 10 - 12 years.
