The Traditional Method is achieved from Pinot Noir and Chardonnay grapes. After fermentation the wine develops in wood for approximately 6 months. It is matured on the lees in the bottle, for a further 24 months. Straw-yellow with golden reflections, it has reminders of bread crust and fruit with a particular freshness and fine effervescence […]

Varietal: Pinot Nero Cultivation system: Guyot Soil type: Calcareous marl Fermentation: In steel with skin on; cold for 72hours Aging: 12 months in wood Bottle size : 0.75 lt, 1.5 lt

Varietal: Dolcetto Cultivation system: Guyot Soil type: Calcareous marl Fermentation: In steel with skins Ageing: 8 months in steel vats Bottle size : 0.375 lt, 0.75 lt, 1.5 lt

Varietal: Barbera Cultivation system: Guyot Soil type: Calcareous marl Fermentation: In steel with skins Aging: 9 months in wood and steel Bottle size : 0.375 lt, 0.75 lt, 1.5 lt

Varietal: Nebbiolo Cultivation system: Guyot Soil type: Calcareous marl Fermentation: In cement with skins; 20 days submerged cap Aging: 11 months in wood and steel Bottle size : 0.375 lt, 0.75 lt, 1.5 lt

Varietal: Dolcetto Cultivation system: Guyot Soil type: Calcareous marl Fermentation: In steel with skins Ageing: 10 months in cement Bottle size : 0.75lt

Varietal: Dolcetto Cultivation system: Guyot Soil type: Calcareous marl Fermentation: In steel with skins Aging: 10 months in cement Bottle size : 0.75 lt

Varietal: 80% Barbera 20% Nebbiolo Cultivation system: Guyot Soil type: Calcareous marl Fermentation: In cement with skins Aging: 12 months in wood Bottle size : 0.75 lt, 1.5 lt

Varietal: Arneis Cultivation system: Guyot Soil type: Sandy with marl and clay Fermentation: Soft press Aging: Steel vats Bottle size : 0.75 lt