Vineyards: Castellengo
Soil: Marine sands, gravels, marls and kaolinic clays from alteration of Permian volcanites with loess covers
Grape varieties: 95% Nebbiolo - 5% Vespolina
Density: 5,000 plants per hectare
Altitude: 250-300 metres above sea level
Grape harvest: Manual harvesting in small crates from the first days of October
Vinification: Destemming and soft crushing, spontaneous fermentation with punching down and maceration for 15 days
Refinement: 24 months in tonneaux
