It comes from Nebbiolo grapes ripened at 350 meters above sea level, coming from a hectare of vines with forty years of age exposed to south-east and south-west, located mainly in Le Coste di Monforte d'Alba, to which adds a small percentage of grapes from the Boscareto of Serralunga d'Alba. Fermentation and maceration last from two to three weeks without inoculation of yeasts and in the absence of added sulfur. The ten-month refinement takes place in stainless steel tanks and then in the approximately 10,000 bottles produced.
Wine capable of evolving 5 years or more.
Taste it at a temperature of 16 ° -18 ° C combined with pappardelle with wild boar ragù.
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The term Nebbiolo seems to derive from "fog", it is not clear whether to define the appearance of the grape, dark, but tarnished (clouded) by abundant bloom, or if due to the very late ripening of the grapes, which often leads to harvest in period of autumn mists.