|Wine Sub Category||Nebbiolo|
fruit is crushed and destemmed, and fermented in concrete, for about a month.
Maturation is in a traditional wooden botti of 1600 litres capacity. A long
maturation of 3 years is required to allow the tannin to soften, and the
intense, bright fruit to deepen, and allow some of the secondary, more subtle
aromas and flavours to shine through.