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Nebbiolo is sourced from San Lorenzo (0.25ha), Rué (0.5ha), Cannubi (1.0ha) in the commune of Barolo, and Rocche dell’Annunziata (1.2ha) in the commune of La Morra. Grapes are picked by hand and cleaned of damaged fruit in the vineyard. Grapes are co-fermented in concrete tanks, and left to macerate (with the cap of skins held submerged) after fermentation for a combined 30-50 days. Wine is aged for 30 months in untoasted, neutral Slavonian oak botti (2,500 - 5,000L).