The selection of Nebbiolo - Chiavennasca grapes begins in late September to early October. The harvested grapes are placed in boxes (a layer with a maximum of 5 kg per box) and dried naturally in a fr...
The selection of Nebbiolo – Chiavennasca grapes begins in late September to early October. The harvested grapes are placed in boxes (a layer with a maximum of 5 kg per box) and dried naturally in a fruit cellar where the grapes lose around 30% of their weight. At the end of the drying process in early January, the grapes are crushed and transported to the wine cellar at a temperature of 4 °. The grapes are cryo-macerated (to develop aromas) and then fermented for 16 days at a temperature of 25 ° / 26 °. After fermentation, the wine was placed in new French oak barrels from Allier and Nevers and stored for 20 months. The final wine is then combined and stored for another 4 months before it is marketed.
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