Certified Organic. 100% Nebbiolo. The vines come from Loreto- sand-loam soils, planted in 1998, east-facing , Mompellini- sand-loam-clay soils, planted in 2008, west-facing, and San Grato, sand and limestone, planted in 1967, southwest-facing. They hand-harvest and ferment each vineyard separately. The grapes are destemmed then pumped into concrete and stainless steel tanks with around 3-5% whole clusters included. Fermentation starts spontaneously and takes, with maceration, approx. 2 weeks. They do soft pigeage and pump a small amount of juice over the cap to extract from the skins. After fermentation they press off in a basket press and then blend the 3 wines together. Loreto brings a fruity nose, some body and good acidity, Mompellini brings color and structure and San Grato brings elegance, floral aromatics and juiciness. After malo they rack one more time in concrete tanks outside (usually in November) and 2 weeks later they rack into botti, a used 500 liter tonneaux, and the rest in concrete. They blend those components together again and rack in April/May and then they don’t touch the wine until November. The wine is then bottled between November and January.