PECIES 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.