VARIETALS: 100 % Nebbiolo
VINEYARD: La Morra; vines 20-50 years; south-east and south exposures; clayey-calcareous, calcareous-siliceous & marl of Sant Andrea soils; average elevation 820 ft
FARMING METHODS: Certified organic; rows seeded with a variety of plants (beans, peas, mustard, barley, oats) to feed the soil and draw disease and harmful insects away from the vines; hand-harvested into small boxes in October
WINEMAKING: The fermentation is carried out in the traditional style, with daily pumping of the must over the cap for a minimum of 30 days. In the very best vintages the age-old method of punching down of the cap is used for around 40 days. The skins remain submerged in the must to extract as much aromas as possible.
AGING: In French oak casks holding 25 hl for 24 months and in the bottle for 12 months.
95 POINTS DECANTER