Our hills are steep, and lie in east-west exposure. In particular, our vineyards have a southeast exposure, which allows vines to heat slowly, with the rising sun. Grapes are hand-harvested as mechanization is impossible on the vineyard slopes. The altitude of the vineyards averages 400 meters and the Tanaro river is just a few miles from us, providing a fresh influence to the region.
The soil is a white clay laying on marnal rocks of alluvial origins, with high content of silica.
Grapes are gently crushed and left to begin fermentation spontaneously; must ferments with skin contact at about 25°C as long as possible, up to 5 weeks, with traditional methods of punching down, to extract as much as possible while maintaining elegance and harmony. Fermentation and refining process take place in cement tanks.
Slavonian oak casks of medium size for at least 18 months, however each vintage is personal, so sometimes aging could last even 3 years before getting to the bottle.
A mature nose of truffle, decaying cherry, sweet fruit and woodsy spice aromas and flavors. Rustic tannins shore up the back end.