Grape: 100% Nebbiolo

Vineyards: predominantly sandy soils, rich in mineral salts. The grapes were hand-picked on 6 October 2021; production was 21,500 kg with a yield of 80 quintals per hectare.

Vinification: Vinification involved maceration on the skins for 21 days in 54 hL steel vats, with 2 manual pump-overs per day. At the end of alcoholic fermentation, racking was carried out in steel tanks until the completion of malolactic fermentation. For ageing, we used a 45 hL French Allier oak barrel for a period of 12 months. After bottling, the wine was left to rest for 6 months before being put on the market.

Bottled with minimal filtration, and no clarification.