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the yeasts and the freshness of fruits including the pear
The wine undergoes refinement partly in stainless steel vats and partly in new oak barrique for 36 months
Leveraging Nebbiolo’s naturally high acidity and concentrated aromatic profile
A fresh and generous wine obtained from grape skins through a short maceration until it reaches the typical copper colour
Grillo DOC ‘Lalùci’ the yeasts and the freshnessThe primordial archetype: the Grillo of Cristo di Campobello. Grown on hilly, mainly calcareous and chalky terrain with dark patches, 250 400m above sea level. Hand harvested into small crates, grapes were destemmed, crushed, and cooled to 8 10C for maceration. After light pressing, the free run wine naturally settled at low temperature. Four months on lees in stainless steel tanks, then at least three months in bottle. It offers intense yellow and
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