The Nebbiolo grapes, picked by hand in crates, are vinified in white with a soft pressing and an immediate separation of the skins to avoid the transfer of colour to the must. The fermentation takes place in temperature-controlled stainless steel tanks at 18° C. Once fermentation is completed, the wine is racked and left on fine lees for some months. This long lysis of the yeasts increases the aromatic complexity while softening the taste and giving succulence on the palate. Ageing takes place only in steel, with no contact at all with oxygen so developing tertiary aromas which make the wine more complex and able to age for a long time.
Grape: Nebbiolo (Chiavennasca)
Appellation: IGT
Tasting: Straw yellow color with light gold highlights; a delicate but distinct aroma with fragrant notes of green apple, lemon, toasted bread, honey and white fleshy fruit; dry and fresh on the palate, with a pleasant flavoursome mineral finish.
Alc: 13%