Vineyard: blend of the cellar’s finest wines; 40% froma cru of Nebbiolo da Barolo, 30% Barbera d’Alba Ciabot du Re, 30% Cabernet Sauvignon
Soil: Calcareous – Clay
Yield per hectare: 5.5/6.0 tonnes of grapes
Vinification: the wines are vinified separately, each according to type, and blended when the ageing process is complete.
Ageing: in French barriques, 50% new, 50% already used for 24 months; bottling in July and release for sale in September two years after harvesting.
Bottles produced: production is limited, varying between 1000 and 2000 bottles a year.
Analytical data: alcohol content 13.5/14.5 % Vol.
total acidity: 5.5/6.20 g/l
This year sees the launch of a project conceived by eight winemakers, each producing their own L’Insieme wine using the best wines of the cellar. For every bottle made, we donate 5 euros to a fund which is given to charity every year on the 11th of November.