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100% Nebbiolo da Barolo. 4 hectar vineyard in the town of Novello with southern exposure.
Late October-early November. The grapes are harvested by hand in perforated baskets to allow air to pass through the bunches. The pressing is soft. Cold maceration for 24 hours at 12°C (for certain years).
“Pied de cuve” with selected yeasts and 15-20 days of fermentation at a controlled temperature (29-30°C) with open repassing of must over the grape dregs at key stages of the process. Racking and gentle pressing to obtain only the best wine. Natural malolactic fermentation in a temperature controlled environment (20°C).
Around 30 months in large 40 hectolitre wooden barrels of Slavonian Oak (Age of barrels 10-25 years).
In the bottle for 12-15 months in a temperature-controlled environment.
Ruby red, tending to garnet red with ageing.
Instant scents, fresh cherry, complex, combining freshness with elegance and finesse.
Strong presence of tannins with great balance and persistence.
From 13.5% to 14.5% Vol. (Depending on the vintage)
Main courses of meat and mature cheeses. Sipping wine