Langhe Nebbiolo

The estate's entry wine sources from younger vines (10-25 years) on clay-sandy soils at 180-200 meters elevation in Neive. Fermentation occurs at 28-30°C with 25-30 days skin contact, shorter than single vineyards, using indigenous yeasts with pied de cuve starter. Unlike the crus, this wine sees frequent pump-overs rather than a submerged cap, ageing just 12 months in large neutral oak before bottling.