Grape varieties: Grape varieties coming from Langhe area
Area of origin: Langhe area
Estate-owned hectares: 1.67
Altitude: from 200 to 240 m above sea level
Exposure: South, South-West
Soil: Tortonian, rich in calcareous blue clay (45%), silt (10%) and sand (40%).
Plants per hectare: from 3900 to 6500 (approx.)
Vine training system: Guyot with 10-12 buds
Harvest: by hand into perforated crates of approx. 25 kg
Average production per hectare in must: 7500 litres
First year of production: 2002
Vinification: The grapes spend 12-15 days macerated in the barrels at about 28°C.
When the wines are drawn off, they are transferred to other 25 hl wooden barrels where malolactic fermentation takes place.
Colour: brilliant red with dark purple highlights.
Bouquet: rich in small red berry fruits, plum jam, cherries in liqueur, with subtle hints of vanilla, black pepper, and blackberry and blackcurrant jam.
Palate: velvety, full and very harmonious. Its outstanding smoothness is due to rather contained acidity and a mature, unaggressive tannic structure.
Pairing: Pasta, risotto and other rice dishes, grilled white and red meats, and mature cheeses. Ideal with Italian and international cuisine.
Bottle sizes: 75 cl.
Alcohol content: from 13.5 to 14% vol.
Bottles per year: 15,000 / 20,000