• Variety: Nebbiolo
• Vine Age: Planted in 1999
• Terroir: From the top of the slope (up to 400m altitude), on sandy Sant’Agata Fossil marl.
• Viticulture: Organic
• Vinification: 50% whole cluster, ambient yeast fermentation, fermentation sometimes prolonged by submerging the cap, aged for 24 months in Austrian oak vats and for an additional 3 months in concrete tank.