Description

Harvest: by hand, after rigorous summer thinning and very attentive selections made in the vineyard during harvest and winery before crushing. 

Fermentation: only indigenous yeasts. 

 Technologies: monitoring of fermentation temperatures. 

Technical: the less fortunate vintages we use the bleeding technique. 

Stabilization: after the alcoholic and malolactic fermentation the wines are placed outside the cellar to be cleaned and stabilized by the cold of winter.  

Aging: Dolcetto d’Alba and Langhe Nebbiolo are held exclusively in stainless steel tanks; Barbera d’Alba and Barbaresco aging in oak barrels of different caliber. 

Sulfites: content in low quantities.  

Clarifications: gelatin and \ or bentonite 

Filtration: no 

Bottle aging: 6 months or more.