Coming from a small five hectare parcel in the Osso San Grato cru, Nebbiolo vines were planted in 1960 and enjoy southern exposure. The soils are volcanic and moranic, owing their composition to prehistoric glacial activity. After being delicately pressed they are left to ferment with a 14-16 day period of maceration on the skins while the must is pumped over with automatic sprinklers. Maturation begins in medium capacity oak barrels for 30 months. A further year in the bottle is deemed necessary before release. Low production.
