blended wine which expresses the best characteristics of two
great grape varieties from the Langhe. Low
yields in the vineyard and the different consistency of the
microclimates allow us to obtain a complex and unique wine.
Vinification is traditional, with 20 days' maceration at a temperature of 28-30 °C. This is followed by malolactic fermentation and 15-18 months of ageing in barriques. After the two wines have been blended, "La Malora" spends a further six months resting in the bottle in our cellars.