Vinification

The grapes are destemmed and gently mashed. Fermentation occurs in steel barrels, with 20 days of skin maceration. Malolactic fermentation occurs in steel as well. The wine rests in steel barrels for the first 8-9 months. No fining, coarse filtration prior to bottling. Spends 4 months in bottle before release.

Vineyard

4 vineyards within 3.5 hectares, situated at 250 m above sea level, surrounded by heterogeneous soil composition and exposition.

Winemaker

Based in the small region of Fara in the north of Piedmont, Gilberto Boniperti combines an attention to the traditional work of a winegrower with the technical knowledge gained by studying enology at the acclaimed school in Alba. The results are as you would expect: well-made, expressive, thoughtful wines. This Nebbiolo is food-friendly yet interesting enough to stand on its own merit.