Nebbiolo 100%

Production area:ROGGERI 60% – SAN BIAGIO 20% – BETTOLOTTI 20%

Vineyards age:from 2016 to 1957

Alcool cont.: 14,50%

Soil:ROGGERI clay with limestone,

SAN BIAGIO light clay and sand,

BETTOLOTTI light clay and sand

Vineyards surface area:about 2,9 ha.

Altitude:220-280 m. slm

Exposure:ROGGERI south-east; SAN BIAGIO south; BETTOLOTTI east

Harvest:done manually the first week of October.

Vinification:about 4 weeks of maceration in stainless tank at 26-28 degree temperature control,pumping over twice a day for the entire duration of fermentation.

Malolactic fermentation:immediately after alcoholic fermentation in steel containers in an environment heated to 20C.

Fining:big barrels from slavonian oak for 18/24 months.

Bottling:normally bottled in July of the third year. Refinement for another 9 months in the bottle in the darkness of the underground cellar.