Vines are planted at low density: 4000 per HA on parcels of land of clayey silt terroir, site of an ancient lake, characterized by deep soil where the Pinot Noir...
Maceration time of 5-6 weeks with manual punch downs. Fermentation in 100% in 75hL French oak vats. Malolactic in new oak barrels. Fermentation temperature 28°C to 30°C and aged for...
Hand-picked grapes, traditional maceration in a wooden fermenter, resting period of 20 days, gentle pressing, storage in 60% new and 40% perennial French oak barrels. Dark purple almost black in...
One of the legendary winemakers of the world, Bruno Giacosa crafted the most prestigious single-vineyard Barolo and Barbaresco wines during a career that spanned nearly eight decades. He joined the...
100% Cabernet Franc, a low-yield variety, resistant to rot & insect attack, perfect for aging wines. It provides structure, evolutionary potential & great elegance as well as fruit & floral...
