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This Nebbiolo goes under an 8 days maceration in cement with very few pumps over, in order to avoid too much extraction; then finishes to ferment and age in cement.
From two family vineyards, Bric in Priocca and San Michele in Govone are both located at about 250m a.s.l and together comprise a little under 1 ha; here Nebbiolo was co-planted with Barbera and Dolcetto - a common practice of the old days - but the different varieties are and always have been harvested and processed at different times.tions.
