Comes from Nebbiolo grapes produced in particularly suitable zones, which are grown with the traditional Guyot system on the hills of La Morra, considered one of the finest and representative zone for Barolo’s production. Here is all the philosophy of the Negretti estate.
A bottle that is representative and that is made with grapes from prized vineyards in La Morra area, but in percentages that are too small to be vinified separately. The soil is formed of layers of sand and clayey marl with a high silt content, and is at an ideal altitude for nebbiolo, as well as lying in a perfect position facing due south.
The grapes which are gathered the last ten days of October arrive in the winery to be selected, picked and pressed. The most obtained, ferments at a controlled temperature with a 14/16 day maceration using the “cappello sommerso”
method. After drawing, the wine first matures in French Allier barriques for 6 months, and successively in 20 hl oak casks for about 16/18 months. Once bottled, it rests and evolves for a further 12 months before being sold.
To conserve the product in an optimal way the bottles are laid far from light and sudden temperature changes which could alter the structure.