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Cru :  GIACHINI
Grapes :  100% Nebbiolo
Area Wineyards : La Morra(CN) - Piemonte
Exposure : West/South-West.
Soil : Argillaceous with white soil
Bottles : 6500

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Notes :
One week maceration's long with temperature varying from 25 to 30 Celsius degree - after the separation between the skin grape and liquid , passage in steel for precipitation of the funds.
When finish fermentation of the sugars and malolactic fermentation, we start to move the wine in small wood of French oak 50% new and 50% old where remains for 2 years. After this time we assemble the wine in steel where remains for 6 months, at the end of which he is bottled and allow us to keep for two years before to sell.