We grow the Nebbiolo grapes used for this wine in some vineyards that are located in Monteu Roero. Specifically we grow such grapes in the “Rivetto” single vineyard, on a surface of 1.95 ha.
Medium consistency; limestone and sand are predominant.
From 220 to 310 m asl.
Guyot, with its form modified as a small arch.
During the vegetative cycle, we carry out all the works in the vineyards with great professionalism and respect for the environment and the landscape. Therefore, we avoid weeding and follow the integrated control method against potential diseases. In order to obtain best quality grapes, during Summer clusters undergo a thinning process, according to the specific ripening ability of each vine.
In most vintages, we harvest the grapes for this wine at the beginning of October.
In the cellar, the grapes are crushed and de-stemmed. Then the must fermentation starts in stainless steel and cement containers, with skin contact: this maceration period lasts for 10-12 days.
After the draining off process and the partial clarification of the must, this wine is left for 12-14 months in stainless steel containers and then for further 6 months in durmast barrels for ageing. The barrels’ capacity is 40 hectolitres and they should be at least 15-20 years old.
Bottling of this wine usually takes place in Spring, two years after the harvesting of grapes.
After the bottling phase, this wine is left for at least 6 months in bottles that are laid down in underground cellars. After that, the wine is ready to be put on the market.
The average annual production for this wine is 12,000-14,000 bottles.
This wine has an intense garnet red colour, with ruby-red highlights. Its perfume is heterogeneous and really fruity, with hints of strawberries and raspberries, faded roses and fruit jam; pleasant spicy hints (like cinnamon) can also be identified. The taste of this wine is dry and full, with a great structure and good harmony, despite its still evident tannins.
It is a wine with a great structure and this is why it perfectly matches with sapid dishes, in particular with meat and ripened cheese. It is also good as a drink after meals.
The best place for storing this wine is in an underground cellar, with a constant temperature and without any light or noise.