Area of origin

La Morra

Grape variety

100% Nebbiolo, variety Michet

Plants/Ha

6000

Training sistem

Guyot

Sun exposition

South East

Soil

Characterized by the Marne of Sant’Agata, they are mixed clay, fine sand and calcareous components.

Thinning

The selection of the grapes takes place mainly in the vineyard during the entire phase of fruit set, veraison and ripening. Four/five thinnings are made manually in order to reduce the production per hectare and to have clusters all equal with a uniform ripening.

Harvest

It is done by hand using small crates in order to haven’t broken grapes before the crushing.

Vinification

The alcoholic fermentation takes place with emerged cap in stainless steel tanks and it lasts 14/15 days. This process takes place with controlled temperature and oxygenation. All the operations after the fermentation are made using Azoto in order to protect the wine from oxygen, to preserve aromatic and colorant substances and to limit the use of sulfites.

Ageing

After the malolactic fermentation, the ageing takes place in tonneaux: 500 Lt, French oak (60% new, 40% second passage) for 6 / 8 months to give a very low hints of wood at the wine.