VARIETY: 100% Rossese
This white-berried grape variety is originally from the Cinque Terre and matures towards the end of September or beginning of October. Present in the Langhe since the end of the nineteenth century, it was salvaged from old Monforte vineyards in the mid-1970’s.

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

TRAINING SYSTEM OF VINEYARD: Guyot-pruned on a south-facing hillside.

YIELD PER HECTARE: 65 hl

VINIFICATION AND AGEING: The handpicked grapes are harvested over the last ten days of September. This late harvest is carried out when most of the grapes have been affected by botrytis cinerea (noble rot). After pressing and destemming, the must undergoes a brief maceration with skins in the press. Fermentation takes place partly in steel tanks with controlled temperature and partly in oak barrels at ambient cellar temperature (16-20°C). When alcoholic fermentation is complete, the wine is left on its lees (where malolactic fermentation occurs) with frequent bâtonnage until September of the following year. The wine is then decanted and bottled.

ORGANOLEPTIC CHARACTERISTICS: This wine’s ample nose offers a citrus bouquet with a pleasing grassy nuance. A wine with distinct personality—lively and tasty with great ageing potential, its tertiary aromas mature towards mineral notes.

PAIRINGS: Excellent with shellfish and fish in general, but also with medium-aged cheese.

SERVING TEMPERATURE: 12°C