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The grapes are selected from a single Lazzarito vineyard in Serralunga d'Alba, planted at 4,500 vines per hectare, with an age of 39 years. The surface area is 1.7 hectares. Low yield of 26 hl/ha. Clay-limestone soils.
The grapes are harvested and gently pressed; their juice ferments for 27 days in stainless steel tanks at 30-32°C. Daily pump-overs using the old submerged cap system. Malolactic fermentation is carried out in wood. The wine is aged for 7 months in French oak barrels and then 25 months in large Slavonia oak tuns. Bottled without filtration in July 2014.
Suggestions for accompaniment
Wild duck with grapefruit peel confit - Entrecote with marrow and beetroot in a salt crust - Beef cheek parmentier.
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