Barolo 4 Vigne

Vineyard and terroir

The wine combines four vineyards in the municipalities of Barolo and La Morra, all on Tortoniano soils. Vines are trained to counter-trellis and medium-short Guyot pruned, with an average density of 5,000 vines/ha. Production is restricted to approximately 1.5 kg per vine.

Grapes

100% Nebbiolo from four different crus.

Vinification

Fully ripe grapes are harvested into perforated 20 kg boxes and rigorously sorted. The bunches remain for approximately eight hours in a ventilated drying room to reduce their moisture. Gentle crushing preserves skin quality, and stems are completely excluded from the must. Indigenous yeasts conduct fermentation at approximately 28°C, supported by repeated delicate pump-overs. Skin maceration averages 300 hours. Spontaneous malolactic fermentation follows in wood.

Ageing

The wine matures for 24 months in oak and then for several months in bottle.

Technical data

Alcohol: 14% vol. Total acidity: 5.4 g/l. Residual sugar: 1.5 g/l. Net dry extract: 28 g/l. A 375 ml format is available, and the wine is presented with either the Classic or 4 Vigne label.

Tasting profile

Bright garnet red with slight orange highlights. Plum, wild blackberry, cinnamon and liquorice shape the bouquet. The palate combines persistence and complexity with tannins approaching complete integration, giving the wine an elegant, supple profile.

Serving and pairing

Store horizontally and serve at 18–20°C. Pair with red meats, game, truffle-based dishes, blue cheeses or mature cheeses. The wine can age for more than 8–10 years from harvest.