V A R I E T A L : 100% Nebbiolo 

F A R M I N G : Az. Agr. Andrea Oberto 

E N O L O G I S T : Sergio Molino 

P R O D U C T I O N : La Morra 

H E I G H T A B O V E S E A – L E V E L : 350 m

E X P O S U R E : South-east 

C U L T I V A T I O N M E T H O D : Guyot 

C L I M A T E : Cold winters, hot summers 

S O I L : Sandy 

Y I E L D P E R H E C T A R E : 40 QL/H 

D E N S I T Y O F P L A N T I N G : 90 x 260 

A G E O F V I N E S : 65-70 years 

H A R V E S T : Mid-October

F E R M E N T A T I O N V A T S : Stainless steel

W I N E – M A K I N G M E T H O D : Crushing and destemming

Fermentation at controlled temperature of 35°C with own natural yeasts

A G E I N G : Barrel ageing

C O N S E R V A T I O N : 15/20 years

S E R V I N G T E M P E R A T U R E : 15-18° C