Grape Variety: Nebbiolo
Municipality: Neive
Subzone: Canova
Harvesting Period: Early October, depending on the level of phenolic ripeness and weather conditions.
Harvesting Method: Hand-picked in perforated crates to allow good aeration of the grapes. These crates are transported to a climate-controlled and dehumidified room, where they remain for a few days.
Tasting Notes
Color: Bright and lively garnet
Aroma: Spirit-fruit, cloves, dried walnut, with secondary notes of gentian and sweet pipe tobacco, ending with a strong mineral note.
Taste: Very full-bodied, with rich and firm tannins. The soft fruit gives way to a great sapidity and a significant acidity. Finish with an almond note.
Food Pairings: Game, complex second courses.
Serving Temperature: 18°C.
Vinification and Aging
After a gentle crushing of the Nebbiolo grapes, alcoholic fermentation proceeds in the classic way in steel tanks at a temperature of 30°-32°C.
Through six daily remontages (pumping over), a maceration of 14 days is allowed. Following this, the must undergoes a period of about three months, during which it is kept in constant movement to achieve a natural high extraction of mannoproteins, clarification, and aromatic purity. During this process, malolactic fermentation also takes place.
Once this phase is completed, the wine begins a 48-month aging period in barriques (10 hl French Allier oak casks and Slavonian oak foudres). It then finishes aging in steel tanks before bottling. The wine continues to mature in the bottle for two years before being released on the market.