Grapes derive from the Vughera area, cru of Serralunga. A wine with a fresh and tart component.

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.

Awards:

Vintage 2013

• Guida Slow Wine Elegant, fine florality and light herbaceous finish
• Guida I Vini di Veronelli 3 stars
• Gambero Rosso 2 black glasses
• Wine Spectator 95 / 100 – A fresh, iron – and sanguigne – laced style, balanced by cherry and strawberry notes

Vintage 2012

• Guida Slow Wine Earthy, solid, an already solved tannin
• Guida Bibenda 4 grapes
• Guida I Vini di Veronelli 3 stars
• Gambero Rosso 2 black glasses
• Wine Spectator 92 / 100 – An iron fist in a velvet glove