Vineyard: nebbiolo, year planted 1954

Location: vineyards in Annunziata village, in the area of Giachini 10 km south at 270 m a.s.l.

Soil: Calcareous and clay

Yield per hectare: 5.5-6 tons/Ha of grape

Harvest period: start mid-October

Vinification: in horizontal rotating macerators for approximately 4 days in contact with skins, completion of alcoholic fermentation in steel tanks in approximately 10 days, malolactic fermetation in French barrels

Ageing: 24 months in French barrels using 50% new 50% used, bottled in the month of July of the year preceding market release. Available for sale four years after harvest, in March

Analytical data: 13.5%/14.5% alcohol/vol.
Total acidity: 5.10/5.80 g/L