Vineyard area of origin: La Morra
Plant sixth: 2.30 x 0.90 m
Altitude: 230 meters a.s.l.
Training system: guyot
Age of vines: 5-15 years
Yield per hectare: 75 quintals of grapes per hectare
Soil: clayey limestone
Vinification: fermentation in thermo-regulated stainless steel tanks
Aging: 6 months in stainless steel and on the lees
Organoleptic examination: straw yellow-golden color. The nose has very intense aromas with floral notes, (acacia flowers), fruity (apple, grapefruit, tropical fruits) and honey. In the mouth it is fresh and with a good flavor. Citrus notes in the background.
Semi-aromatic native vine native to the Barolo area, almost extinct and then recovered about 15 years ago.