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Winemaker: Claudio Fenocchio
Grapes: Nebbiolo
Farming: Organic practicing
Terroir: From 18-year-old vines outside of the Bussia Sottana and Pianpolvere crus
Vinification: 10 days of native yeast fermentation and maceration on the skins in stainless steel.
Aging: Aged for 6 months in stainless steel and 6 months in Slavonian oak casks prior to bottling.
1,300 cases produced annually