Nebbiolo 100%

Production area: ROGGERI 60% - SAN BIAGIO 20% - BETTOLOTTI 20%

Vineyards age: from 2016 to 1957

Alcool cont.: 14,50%

Soil: ROGGERI clay with limestone,

SAN BIAGIO light clay and sand,

BETTOLOTTI light clay and sand

Vineyards surface area: about 2,9 ha.

Altitude: 220-280 m. slm

Exposure: ROGGERI south-east; SAN BIAGIO south; BETTOLOTTI east

Harvest: done manually the first week of October.

Vinification: about 4 weeks of maceration in stainless tank at 26-28 degree temperature control, pumping over twice a day for the entire duration of fermentation.

Malolactic fermentation: immediately after alcoholic fermentation in steel containers in an environment heated to 20°C.

Fining: big barrels from slavonian oak for 18/24 months.

Bottling: normally bottled in July of the third year. Refinement for another 9 months in the bottle in the darkness of the underground cellar.