We select 1 tonne of Nebbiolo from vines growing on a steep, north-east facing slope and use a combination of clones 230, F12V7, F12V13, and 1-11. The fully de-stemmed grapes undergo wild yeast fermentation in one new French oak Demi-muid, which is then used for maturation of the wine.
Solita is matured in oak for around 36-40 months. The bottled wine is further matured for 5 to 7 years before release.
We began the Solita collaboration in 2004. There was no Solita in 2009, 2011, 2012 and 2014.