From Le Coste di Monforte in Monforte d’Alba. which sits on famously sandy Sant’Agata Fossil Marl soil, a marine formation marked by marls with a higher sand content compared to other types of Sant’Agata. Everything is hand harvest 1/2 is done whole berry and 1/2 is destemmed. Fermented in large Austrian oak. Depending on the vintage, they’ll prolong the maceration using the traditional submerged cap technique. Raised in Austrian oak vats for 24 month and three months in cement.