Nebbiolo 100%

Production area: “Roggeri “ area (south of La Morra Hill)

Soil: clay with limestone soil

Vineyards surface area: about 2,2 ha.

Altitude: 280-300 m. slm

Exposure: south-south/east

Vineyards age: 1957

Total production: about 15000 bottles

Vinification: about 2 weeks of maceration in stainless tank at 28 degree temperature control;

“Follatura manuale” and remontage process 4 times for day for the first 5 days

until the end of pressing process.

Fining: in big barrels from slavonian oak for 24 months.

Bottling between august of the third year after the harvest. Then fining in bottle.