Grape variety:

100% Nebbiolo, varieties Michet, Lampia, Rosè.

Farming and planting density:

Guyot, 5000 vines per hectare.

Altitude:

330 m a.s.l.

Harvest:

by hand in the second half of October.

Vinification:

this wine is produced in the vineyards of the historic San Lorenzo Cru located in the municipality of Verduno. The vinification of this Barolo is traditional with fermentation for about 15-20 days at 26°C after destemming and a soft crushing; the must is pumped over using the dèlastage system in order to maximise the extraction of colour and varietal aromas. After malolactic fermentation, the wine is put into Slavonian and French oak tonneaux with weekly top-ups.