GRAPE VARIETY: Nebbiolo in the Michet and Lampia varieties.

VINEYARD (E): several vineyards in Bussia (Monforte d'Alba).

HARVEST: manual with selection of grapes in the vineyard.

HARVEST TIME: mid-October.

VINIFICATION: in red with maceration of the skins in stainless steel tanks.

FERMENTATION TIMES: the must remains in contact with the skins for 6-8 days.

FERMENTATION TEMPERATURES: from 24 to 26 degrees centigrade.

CELLAR REFINING: after spending a few months in steel and undergoing several rackings, the new wine is placed in wood where it remains for a few months before being bottled.

NOTE: The grapes used for Il Favot come from vineyards that, due to periodic replanting, are no older than 15 years. Maceration of the skins is limited to 6-8 days to extract as few tannins as possible from the skins and as many coloring substances as possible, resulting in a wine with good color and remarkable smoothness.