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The Langhe Nebbiolo is made using fruit from the estate’s (comparatively) younger vines on the hillside slopes in Castelletto, Monforte d’Alba. The vines face southeast and are rooted in soils rich in minerals and limestone. Handpicked fruit was destemmed, cold-soaked overnight for colour and aroma and gently pressed to tank for fermentation. Maceration was short, just ten days, and the wine then matured for 12 months in large-format oak.