Winemaking Grapes are entirely handpicked, destemmed and pressed, then left to ferment for about 10 days in vats at a temperature of 18-26°C. Submerged cap maceration for the following 8-10 days and, once finished the fermentation and maceration the drawing-off process takes place followed by a few pouringius in the next days. Before transferring the wine to the ageing area, it undertakes a malolactic fermentation.
Ageing A wine of marked youthful exuberance, left to age for 24 months in traditional 25-hectolitre barrels where the maturing process brings out its elegance. It then sits in bottles for 6-12 months before being sold.
Tasting notes A Barolo with a classic bouquet coming from the vine variety and the soil: hints of withered rose, undergrowth, prunes, liquorice and spices. A bright ruby red colour with an orange rim, fresh wine with a tart component and tannins sustaining a good structure. The aromas are elegant, with a good intensity. The fruit is sweet, with more evolved sensations echoing tobacco and dried herbs.
Best served Between 16 and 18°C.
Perfect pairing Its full-bodied flavour makes it ideal for red meats and feathered game, particularly when braised.
Storage Keep the bottle horizontal, in a cool and ventilated room, protected from direct light and vibrations.