100% Viognier
The vineyards are located in Serralunga and Diano d’Alba.
loose soil tending to limestone
Mid-September with slight over-ripening
After the green harvest done in the summer, grapes are manually harvested in 25 kg perforated boxes. The grapes are kept in a cold room for a couple of days and further selected on a special vibrating table before being softly pressed. After cold decanting the must is transferred into new French oak barrels of 400 litres toasted with hot water. Malolactic fermentation and batonnage on the yeast for a few months.
From 6 to 8 months ages in the same 400 liters French oak barrels toasted with hot water, on the lees.
It normally takes place around the June of the year after the harvest, then follows 6/8 months of aging in bottle.
