Grapes: Pinot and Chardonnay.
Area of origin: municipality of Barolo.
Soil: limestone, loamy - clayey soil.
Exposure: South - West.
Altitude: 220 m.s.l.m ..
Cultural notes: planting sixth of 3500 plants per hectare; spurred cordon pruning. Organic cultivation.
Harvesting period: first ten days of September; harvest by hand with careful selection of the bunches.
Vinification: destemming and delicate pressing of the grapes; cold maceration for 2 - 3 days. Cold pressing and static decanting of the must; the clear part starts fermentation in steel at a controlled temperature of 16 ° C. Cold stabilization and aging in steel with frequent batonnages.
Second fermentation: bottled in the autumn following the harvest, enriching the base wine with fresh must from the new vintage.
Aging: placing the bottles in the underground cellars. Permanence on the lees for a minimum of 36 months before disgorgement. Remuage done by hand on the classic pupitres.
Dosage syrup: 15 ml per bottle, using only the same wine.
COLOR: bright, straw yellow with solar reflections.
PERLAGE: abundant, fine and persistent.
BOUQUET: fresh, intense, characteristic of grapes with notes of acacia flowers and mineral remembrance of the Langa terroir.
TASTE: dry, full, savory, persistent.