• Variety: Nebbiolo
• Terroir: Priocca, Roero, 300 m elevation.
• Viticulture: Organic (1990), biodynamic practices
• Vinification: From a selection of the oldest vines and best bunches, de-stemmed, 35-day fermentation and maceration in concrete tank, extraction by cap submersion, aged for 12 months in Stockinger barrels, followed by 12 months in concrete tank, and 12 months in bottles, sealed with beeswax.
• Notes from the Domaine: “This wine was born to celebrate Ernesto’s 110 birthday anniversary, my grandfather, without whom my project would not have come into being. It is a selection of old vines and the best bunches. The grapes are de-stemmed and fermented with a submerged cap, with the malolactic fermentation done the following summer, just as it was done in the past. At the moment 2021 is the only vintage produced.”