In Barolo , single vineyard named “Monrobiolo di Bussia”.
300 meters above sea level.
Average vine age
Espalier with Guyot pruning. The production is about 1 to 5 Kg per strain.
4.000-4.500 kg approx of grapes per hectare.
Hand pick up of the grapes, soft crushing of cluster and fermentation in stainless steel tanks for 25-30 days at controlled temperature using wild yeast. The wine is aged 2 years in Slavonian Oak Cask and 6 months in stainless steel tanks before bottling. We use to store the bottles 1 year before releasing the wine to the market.