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.