Production area: Novello
Additional geographical definitions: Bergera-Pezzole
Variety: 100% Nebbiolo
Type of Soil: calcareous and clay
Exposure: south, south-east
Altitude: 350 m above sea level
Year of planting: 1994- 1999
Training system: traditional Guyot
Harvest: Manual, October
VINIFICATION AND AGING
Maceration: with cap of about 15-20 days in wooden vats, (depending on the year) with frequent pumping over.
Malolactic fermentation: in steel barrels
Aging: in barrels of 2500-5000 liters of Slavonian oak. (Garbellotto) (The time of wood aging is variable and follows the needs of the individual vintages) Bottling normally in the summer to ensure aging in bottle, placed it horizontally for about six months.
Annual production: about 6.500 bottles, depending on the year.