(From 2012 Vintage) The fermentation and the maceration of the skins normally takes about 25 days. No selected yeasts are used. The malolactic fermentation happens in French barrels coopered expressively for us by Francois Frères in Burgundy. The wine stays in these barrels for approximately 14-16 months, half of this time on its lees. 15% of the barrels used for aging this wine are new, the remaining 85% have previously been used up to 4 times. There is no filtering and no fining prior to bottling. The Langhe Nebbiolo, due to the severe green harvest done during the summer, has a deep brillant red, an intense, persistent nose of fruits and spices, with some hints of dried rose, cherries and tobacco. On the palate it shows a good, firm body and very refined tannins, with notes of violet, mint and a fresh, vibrant fruit.