The fruit comes from high, southeast-facing sites in Monforte d’Alba at between 300 and 400 meters. The soils are loaded with minerals and limestone, lending a chalky tone to this wine’s savoury, berry-rich flavour profile. The fruit was picked by hand, destemmed and fermented in stainless steel tanks.
Following 10 days on skins, it then aged in a mix of large oak casks, both French and Slavonian, for 12 months. That aging regime balances the wine’s bright acidity and brings polish to the tannins; it’s already open for business.