THE VINEYARDS are thirty years old and are situated in Montà, at an altitude of 280-320 metres above sea level
SOIL TYPE very sandy
TRAINING SYSTEM classical Guyot
PRODUCTION maximum of 8,500 kg per ha
VINIFICATION in stainless steel vats with the submerged cap system for seven days after maceration on the skins for five days. Fermentation temperature is kept at around 25 °C. The malolactic fermentation occurs at the end of the alcoholic fermentation and after drawing off
AGEING for five months in stainless steel tanks and two months in bottle
ORGANOLEPTIC CHARACTERISTICS a fresh, smooth and elegant wine with a ruby red colour and garnet highlights. The nose contains notes of violets, rose hips and cassis. The wine is dry in the mouth, with a full body and a very pleasant sweet finish
The Origins Massimo Rattalino My aim is to realize something unique. The vines are cultivated to obtain only the best grapes and put through an impeccable vinification process to yield a refined and special wine.
I dreamed of dedicating my life to winemaking in the Piedmont region with its long oenologic tradition. I soon embarked on an ambitious project: to produce wines from the Nebbiolo grape, an ancient varietal that lends itself to producing wines of the highest quality and prestige. Now, I am realizing my passion and will make no compromises.
Every detail counts The winemaking process is governed by precise rules which must be followed every step of the way. The vines are tended – pruned and thinned – and only the choicest grapes are utilized to be cru. Extreme care is taken with fermentation and aging. Large barrels are preferred to barrique to produce the traditional wines of the Langhe.