100% Nebbiolo from the Sperss vineyard in Serralunga Fermented and macerated for around three weeks, followed by ageing in oak for 24 months.

600 mm of rain fell from November 2016 to April 2017, thus creating the ideal water supply for the growing season, which, combined with the warm second half of March (average temperatures of 30- 35°C), led to an early bud break of 15 days. During spring, our vineyards in Barolo also suffered a bit from frost, but luckily, no hailstorm occurred. The hot summer was more humid than in Barbaresco, with 40 mm of rain falling on September 2nd, which decreased temperatures, and it has been providential to reach a full ripeness of grapes even if slightly irregular. Overall, 2017 was a year of thermal stress, firstly due to the spring frosts and secondly due to the warm summer temperatures. Despite these thermal and water stress, the vines adapted optimally to these extreme conditions by decreasing their canopy size, bunches and berries. The vines have naturally produced a lower quantity; the drop in production has been estimated at around 30%. The grapes increased their concentration, developed thicker skins, higher acidity and tannins, and intense aromas, flavours and colours without reaching excessive levels of potential alcohol. Generally speaking, the 2017 vintage has created both red and white wines with surprising freshness.