VARIETAL: 100% Nebbiolo

FARMING: La Collina di Dioniso

ENOLOGIST: Sergio Molino

PRODUCTION: La Morra, Priocca

HEIGHT ABOVE SEA-LEVEL: 350 m

EXPOSURE: South-east

CULTIVATION METHOD: Guyot

CLIMATE: Cold winters, hot summers

SOIL: Calcareous marl

YIELD PER HECTARE: 80 QL/H

DENSITY OF PLANTING: 90 x 260

AGE OF VINES: 15-25 years

HARVEST: Mid-September

FERMENTATION VATS: Stainless steel

WINE-MAKING METHOD: Soft pressing.

Fermentation at controlled temperature of 18°C with own natural yeasts

AGEING: Stainless steel

CONSERVATION: 7/8 years

SERVING TEMPERATURE: 10-12° C