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First vintage produced: 2015, following the purchase of the vineyard in 2014. Old vines (50-60 years old) at an altitude of 350 metres, close to the plot where the estate produces its Langhe Nebbiolo. This is a special vineyard, with a rare soil of limestone and minerals and a cool, windy climate and south-western exposure. All this creates the conditions to produce one of the most elegant and complex Barbaresco wines.
Fermentations and macerations last on average about 25 days. No selected yeast is used. Malolactic fermentation is not triggered; it occurs naturally in the spring following the harvest. It is carried out in François Frères Burgundy rooms of noble origin, where the wine remains for 18 to 22 months. There is no filtration or fining before bottling.
Suggestions for accompaniment
Slow cooked lamb mice - Grilled red meat - Hachis Parmentier.
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