Grape Variety: 100% Nebbiolo
Soil type: sand 27%, silt 51%, clay 22%
Exposure: South
Altitude: from 340 to 360 meters above the sea level
Vine Cultivation: Guyot
Density: 4.500/5.000 vine per ha
Harvest Method: selected and picked by hand in mid October
Vinification: alcoholic fermentation and maceration in stainless steel horizontal fermenters for 12-15 days
Ageing: french oak barrels
First Harvest: 1982
Bottles produced: approximately 10.000-12.000