This wine is obtained from Nebbiolo grapes harvested in vineyards that sink their roots directly into the rocks of the "Grumello" and "Sassella" areas. A part of these grapes is dried in the "fruttaio" drying loft until late autumn, and is added to the new wine according to the ancient "strengthening" practice. This produces a more "complete" wine: a greater body and better structure which, in the traditions of the noble families of Graubünden, was reserved for special guests. It is then aged for two years in 450-liter oak barrels, where its bouquet is enriched.
Conti Sertoli Salis brings the oldest winemaking traditions to the table.
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