VINEYARD: One of the famed vineyards located in the commune of Neive. Same vineyard as Bruno Giacosa’s “Santo Stefano di Neive”
SOIL: Predominantly limestone soils.
VITICULTURE: Farmed organically.
VINIFICATION: Fermentation lasts ten days in large wood casks. They ferment with a pied de cuvee made from their indigenous yeasts. They then use the technique of submerged cap (“cappello sommerso”) — which can last 60-70 days.
AGING: Aged for 5 years in large, neutral botti