Langhe Nebbiolo "No Name"

Beef, Lamb, Game (deer, venison), Poultry

This is followed by a soft pressing and ageing into large Slavonian oak barrels for a bit more than 2 years.

Following a manual harvest of Nebbiolo grapes, in the cellar, the grapes are destemmed and pressed. This is followed by a spontaneous fermentation in large concrete tanks, at a temperature between 22°C and 28°C for about 15 days.

It was born about 11 million years ago due to erosion of the overlying land, which is why its composition is slightly different from the other lands of the Langa. In fact, it acquires a completeness of macro and micro elements that give the future wine unrivaled complexity and longevity. Clearly visible from the bends of the provincial road that climbs from Barolo towards the ancient Castello della Volta, the vineyards of this renowned cru extend for approximately 6.75 hectares, with a south, south-east exposure and an altitude that varies from 270 at 330 meters above sea level.