It was a very special year, during the winter there were little rainfall and no cold temperatures.
In spring the vegetative phase of some vines was stopped by an unusual frost that damaged the new grapevine bud of some row.
The torrid summer made the grapes very sugary, and the acidity lower than last year.
Autumn started with good temperature variations between day and night, so the grapes, in particular Barbera and Nebbiolo, have matured with a proper concentration of scents in the peel.
In this way the grapejuice was at the optimal temperature to naturally ferment.
At the harvest grapes are perfectly ripe.
Now it’s our turn, we have to take care and do the best.