Nebbiolo 100%

Production area:Roggeri area (south of La Morra Hill)

Soil:clay with limestone soil

Vineyards surface area:about 2,2 ha.

Altitude:280-300 m. slm

Exposure:south-south/east

Vineyards age:1957

Total production:about 15000 bottles

Vinification:about 2 weeks of maceration in stainless tank at 28 degree temperature control;

Follatura manuale and remontage process 4 times for day for the first 5 days

until the end of pressing process.

Fining:in big barrels from slavonian oak for 24 months.

Bottling between august of the third year after the harvest. Then fining in bottle.