This 3.3 acre vineyard in the heart of Monforte d’Alba’s Bussia vineyard is 50 years old and produces outstanding quality. The grapes are harvested in the second half of October and then fermented on the skins for 28-32 days, after which they are placed in barriques for the first year. The wine is transferred to tonneaux and spends its second and third years resting there. Only 500 cases are produced.
Jancis Robinson: 17/20
Wine Spectator: 91/100