Produced from 100% Nebbiolo in the village of La Morra, this hails exclusively from the Brunate cru. The super-ripe clusters are picked into ventilated 10kg boxes, with rigorous quality selection, and brought to the cellar within a few hours of harvest. After a brief natural drying for 24 hours, the clusters are de-stemmed and pressed, and 10% of the juice drawn off. The must is fermented at ca.34°C, with frequent but gentle pumpovers, followed by a lengthy maceration on the skins of ca. 350 hours. The wine then goes to oak barrels for spontaneous malolactic fermentation.
