Barolo DOCG Monvigliero

This 2 ha. vineyard has a southerly exposure, with vines planted at an altitude of 380 m.asl, and range between the 15 - 40 year mark. Soil is of a medium density, with an healthy proportion of chalk and limestone. Vines are guyot-trained, with 4,500 planted per ha.

Grapes are entirely hand harvested, and during the pre-fermentation phase no technical machinery is allowed - rather, grapes are foot-crushed, making this one of Italy's last remaining wines to be produced in the old way. Next the wine is fermented by submerged cap maceration for over a month, and then matured for 30 months in barrells of 35 hl. French and Slovenian oak. The wine is usually bottled in August and then laid to rest for 24 months.

100% Nebbiolo