Questo vino
Vineyard and terroir
The vineyard extends between the Manocino and Lirano MGAs. Its soils contain abundant limestone and grey marl interspersed with sandy substrates. This terroir produces a markedly different expression from the estate’s Barolos from La Morra, combining intense, complex aromas with substantial structure and a pronounced herbaceous tannic texture. The vines were planted in the early 1970s and are trained using the Guyot system.
Grapes
100% Nebbiolo.
Vinification
The grapes are destemmed without crushing, so that most berries enter the tanks whole. Cold maceration starts within the first 36–48 hours, followed by alcoholic fermentation. A few pump-overs are performed each day to encourage slow, delicate extraction. Total skin contact lasts approximately 20–25 days, after which malolactic fermentation takes place.
Ageing
The wine matures for 24 months in large 25 hl French oak barrels.
Tasting profile
Light ruby red. The nose combines dark cherry fruit with ferrous, balsamic and spicy nuances. Dark fruit and cherry return on the palate, supported by a lively, youthful tannic structure. The wine is already drinking well but has the capacity to develop over the next 20 years.
Serving and pairing
Serve at 16–18°C. Its initial freshness can be enjoyed at the cooler end of the range, while gradual warming in the glass reveals the evolution of its aromas.
