Barolo

Vineyard and terroir

The vineyards stand on hills around La Morra d’Alba in the Langhe and receive warm afternoon sunshine conducive to ripening. Nebbiolo is grown above 170 m on moderately calcareous soil rich in greyish-white quartz sand. The yield is 8 tonnes of grapes per hectare, equivalent to 54 hl of wine.

Grapes

100% Nebbiolo, comprising the Lampia, Michet and Rosé varieties.

Vinification

The grapes are harvested at the end of October and collected in 20 kg boxes. Alcoholic and malolactic fermentations take place at controlled temperature using innovative techniques.

Ageing

Maturation begins with one year in stainless-steel tanks, followed by two years in Slavonian oak. Large casks account for most of the oak ageing, with a small proportion of wine placed in barriques. Bottle ageing lasts at least eight months.

Technical data

Alcohol: 14% vol.

Tasting profile

Garnet or ruby red in colour. Violet aromas mingle with liquorice and delicate spice. The palate is velvety and soft, with the fruit-forward character that distinguishes this interpretation of Barolo.

Serving and pairing

Serve at 18–22 °C. Uncork and decant 3–4 hours before serving. Pair with braised meats, blue-veined cheeses, red meats and game.

Label / history

Rooted in Barolo’s long tradition, this is presented as the flagship of the range and as a particularly fruit-driven expression of the denomination.