VARIETY: 100% Nebbiolo — Michet subvariety

PRODUCTION ZONE: Monforte d’Alba—Castelletto subzone. Helvetian-stage (exposed seabed formed during the late Miocene, 10-12 million years ago) and medium-textured soil (silt, clay and sand in equal parts), rich in mineral salts and active lime.

TRAINING SYSTEM OF VINEYARD Guyot-pruned freestanding espaliers, steep slope (50-52%), southeast exposure. Terraced slope and managed drainage of both surface and subsoil prevent erosion. Multiclonal vineyard.

YIELD PER HECTARE: 30 hl.

VINIFICATION: Soft pressing of handpicked grapes followed by removal of stems prior to fermentation in thermostatted tanks at controlled temperature (30-32°C). Maceration lasts 7-9 days, immediately following cold maceration of 36 hours.

AGEING: Immediately following malolactic fermentation in December, the wine is transferred into both new and used barrels. The wine is decanted once a year and after 24 months, is assembled in cement vats. Six months’ rest further stabilises the wine; bottling takes place in the summer. The wine is bottle-aged for another six months prior to going on sale.

ORGANOLEPTIC CHARACTERISTICS: Garnet with ruby highlights. Intense perfume with distinct sensations of spice, chocolate and mint notes. On the palate, red berries mingle elegantly with sensations of cinnamon and tobacco.

PAIRINGS: Very firmly-structured wine, a good match for main dishes of red or braised meat and game in general.
An ideal companion to cheese.

SERVING TEMPERATURE: 18°C