Production area: La Morra(CN - Piedmont)
Grape variety: 100% NEBBIOLO
Exposure: SOUTH/SOUTH-WEST
Soil type: CLAY - LIMESTONE
Yield per hectare: 7000 kg of grapes
Bottles produced: approx. 10000
5-7 days of maceration at a temperature ranging from 25 to 30 °C in a rotator. After racking it is racked into steel tanks for the precipitation of the bottoms, where it remains until the end of fermentation of sugars and malolactic fermentation. Then it is racked and left to age for 8 – 10 months, always in steel, at the end of which it is bottled and put on the market.