Grown on calcareous soils at about 280 meters the grapes are fermented with wild yeast. Malolactic fermentation is carried out in tank before maturation in seasoned oak. A great example of an approachable Nebbiolo at the right price.
Located in La Mora, Piedmont, the 15 hectare farm is comprised of five hectares of vines, the rest being hazelnuts and woodlands. In the family for 50 years there are three generations, Francesco, his son Giuseppe and the grandson Matteo are all involved in the vine growing. All indigenous yeast fermentations with soft vinification for the young wines and long and traditional skin contact for Nebbiolo.