Barolo

Vineyard and terroir

The fruit is grown on the hills of Piedmont in the Barolo area, in soils composed of clay, limestone, marl and sand. These conditions contribute firm structure, pronounced tannins and aromatic depth that develops gradually in layers.

Vinification

The grapes are harvested by hand, carefully sorted, destemmed and gently pressed. Fermentation takes place in stainless-steel tanks at a controlled temperature to preserve varietal character and aromatic purity.

Ageing

The wine spends at least 24 months in Slavonian oak barrels, followed by at least 12 months in stainless steel before bottling. This maturation shapes its texture, integrates the tannins and allows the flavours to settle and come together.

Tasting profile

Firm, well-integrated tannins remain assertive without becoming aggressive. The layered aromatic profile develops notes of dried herbs, spices and wood. The wine opens gradually, evolving as it is exposed to air and spends time in the glass.

Serving and pairing

Decant for about one hour before serving to soften the structure and open the aromas. Pair with rich dishes such as braised beef, game, mushrooms or aged cheeses; their weight and fat soften the tannins and accentuate the wine’s complexity.

Label / history

The wine has received a gold medal at Mundus Vini, a silver medal at the International Wine Challenge, and silver and bronze medals at the Decanter World Wine Awards.