Nebbiolo

The fruit was handpicked and whole bunch pressed, with pressing fractions handled separately. The juice was racked the following day, while still cloudy, into French oak puncheons (500L) and barriques (225L) for fermentation. Fermentation occurred in barrel over approximately four weeks. After fermentation, the wine remained on yeast lees, undergoing regular stirring and topping every four weeks to enhance complexity and texture. Matured in oak for 10 months, with approximately 20% in new French oak and the remainder in one-year-old or older barrels.