Monvigliero, one of the great historic crus of the region, is south-east facing and situated at 280 M elevation. The Marne di Sant’Agata soil (sand, clay, limestone) gives finesse and elegance to the powerful wines produced here. Verduno’s close proximity to the river greatly influences Monvigliero; providing the ideal shift between day and night temperatures.
Grapes are handpicked and carefully sorted, selecting only the best quality bunches and placing them into 20 kilo baskets. At the winery, extended maceration of approximately 35 days takes place in stainless steel and regular punch downs. Temperature is low and controlled during fermentation and only indigenous yeasts are used.
The wine is aged for 44 months in Slavonian oak and 1 months in steel tanks. The wine is bottled without fining or filtration and is followed by an additional minimum 18 months of aging before it is released.