100% Barbera grown in clay soils. One week maceration with temperatures varying from 25 to 30 Celsius. After alcohol and malolactic fermentation, the wine ages in older French oak barrels for three months.  It then spends one month in steel before bottling, and is held at the winery to age an additional two years before release.

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100% Nebbiolo grown in calcareous clay soils.  One week maceration with temperature varying from 25 to 30 degrees Celsius.  After fermentation and malolactic, the wine is moved to small French oak barrels – 50% new, 50% used – where it remains for 2 years.  It is then transferred to steel for six months before bottling.  After bottling the wine is kept in the cellar for two years of additional aging.

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100% Nebbiolo grown in sandy soils with southwest exposure. Maceration on the skins in steel tanks for 7 days, aging in oak casks for 24 months.

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