Designation: Barolo d.o.c.g.
Vineyards: selected grapes bought in
Grape-variety: 100% Nebbiolo
Yield: 50 hl./hectare
Facing: south-west
Soil: calcareous-clayey
Vine-training system: Guyot
Fermentation: in steel for 12-15 days at a controlled temperature, with traditional pumping of the must over the cap
Ageing: matures for at least 24 months in wood, with 60% in French oak barrels holding 225 litres and 40% in casks of Slavonian oak holding 25 hl
Appearance: deep garnet red with varietal orange hues
Nose: intense fruit and spices conjuring up red berries and jam. Typical hints of roses and violets, at times with notes of tobacco, leather and liquorice
Taste: full-bodied and intense, soft on entry and developing a nicely tannic, smooth structure
Pairings: egg pasta dishes, red meat, game and mature cheeses
Alc. by vol: 14.5%
Serving temperature: 17-18°C
Bottle
Technical sheet
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