Growing locations: Diano d’Alba, Grinzane Cavour, Monforte d’Alba, Novello and Verduno.
Soil: mainly clayey-calcareous-sandy.
Vine training: vertical trellis with Guyot pruning.
Picking: 100% by hand.
Harvest: first half of September.
Maximum yield: 10 tons/ha.
Vinification: pressing of the crushed, de-stemmed grapes in an inertized pneumatic press; fermentation in steel with selected yeasts at a low temperature (16-18 °C).
Ageing: at least 2 months sur lie with weekly bâtonnage.
Color: straw yellow.
On the nose: intense and fruity.
On the palate: dry, fresh and balanced.
Alcohol content: 13% vol.
Serving temperature: 8-10°C.
Cellar life: ready to drink.
Food/wine pairings: goes well with all starters in general, and is especially good with fish.