Grape Variety  (%):
100% Nebbiolo

Production area:
La Morra, Barolo

Vineyard extension (hectares): 
0,5

Exposure:
South - West

Type of soil:
Calcareous-clayey

Grape yield/hectare:
60 ql

Year of planting:
1984

Vinification and ageing:
Traditional maceration with the skins for 40 days in steel with indigenous yeasts, maturation in Slavonian oak casks for 24 months. The wine is aged in the bottle for 12 months.