Vinification of grapes coming from the La Morra vineyards. Fermentation happens in concrete and lasts around 12-14 days, followed by a 4-5 day post-fermentative maceration. Total skin-juice contact is around 3 weeks. Then malolactic takes place in concrete and steel and the wine ages for around 20 months in 52-hl and 25-hl oak barrels crafted by Garbellotto. After aging, the wine rests for some months in concrete, steel and plastic, before being bottled, usually in July-August of the year before the release.

• Varietal: Nebbiolo
• Region:Piedmont, Italy
• Appellation: Barolo DOCG
• Vintage: 2018
• ABV: 14.5%
• Size: 750ml