The grapes are selected from vineyards located in the middle of the Roero area,
in Santo Stefano Roero. The vineyards are approximately 25 years old and
are planted with 4.500-5.000 vines per hectare.
Harvest starts around mid-September and the grapes are first pressed and then clarified.
Alcoholic fermentation occurs in stainless steel autoclave at lower temperature (10-12°C, 50-53° F)
to preserve some natural CO2 from the fermentation.
Wine does not undergo malolactic fermentation to
preserve acidity and freshness. The wine is held in
stainless steel tanks on fine lees until just before bottling.
There are no reviews yet.