• Production Zone: Large area of old estate vineyards on the north-facing slope of Monfalletto in the municipality of La Morra. Clay soil rich in magnesium and manganese oxide with exposure from the northeast to northwest. Sits between 220 and 260 meters above sea level.
• Harvest Period: Middle of September
• Yield per Hector: 56 Hl / Ha – 7,500 bottles / Ha (3,000 bottles / Acre)
• Vinification: Maceration for 4-6 days at a temperature between 28 and 30 °C with frequent pumping over in stainless steel tanks. Fermentation concludes after about 10 days and the wine is drawn off the lees. Malolactic fermentation takes place partly in steel and partly in wood (4th to 6th passage barrique).
• Maturation: Mostly in steel and a modest part in wood. Blended and bottled in spring. Released on the market within 2 months.
• Food Pairing: A classic wine to pair with the whole rich gamut of Piedmont antipasti, including steak tartar Alba style, stuffed peppers, raw and cooked salami, “vitello tonnato”. First courses like tajarin and agnolotti (ravioli), lasagna, poultry, roulade and “spiedini” (meat or other food on a skewer).

Special Features: Organic, Vegan