Production area: Castellinaldo, Diano d’Alba
Variety: 100% Nebbiolo
Type of Soil: sandy marl and clay, Sant’Agata Fossil Marl
Altitude: 250 m above sea level - 350 m above sea level
Year of planting: 1994- 2015
Training system: traditional Guyot
Total area: 1,40 hectares - 1,30 hectares
Harvest: Manual, October.
VINIFICATION AND AGING
Maceration: with cap of about 12days in wooden vats, (depending on the year) with frequent pumping over.
Malolactic fermentation: in steel barrels
Aging: in barrels of 2500-5000 liters of Slavonian oak. (Garbellotto) (The time of wood aging is variable and follows the needs of the individual vintages)
Bottling: placed it horizontally for about six months.
Annual production: about 10.000 bottles, depending on the year