SPECIES OF VINE: Nebbiolo, Michet and Lampia varieties.

VINEYARD: “Romirasco” vineyard, in Bussia (Monforte d'Alba)

HARVEST: manual, with grapes selection in the vineyard.

TIME OF HARVEST: mid-October.

VINIFICATION: red, with skin contact inside stainless steel vats.

VINIFICATION TIME: the must stays on contact with the skins for 30 days: during this time the alcoholic fermentation gets fully complete.

VINIFICATION TEMPERATURES: changeable, with highest peaks of 32 degrees centigrades.

CELLAR REFINING:The new wine is decanted several times before transfer to oak casks where it is aged and refined.

NOTES: the vineyard “Romirasco” is about 50-55 years old and the vines are replanted from time to time. The main variety of Nebbiolo is Lampia and its rootstock is Rupestris du Lot.