Vineyard and terroir

Nebbiolo comes from the Langhe, from vineyards at 300 m a.s.l. with south-west exposure. The soils are loamy and clayey with a fair proportion of sand. Vines are Guyot trained at a density of 4,400 plants per hectare, and the yield is approximately 70 quintals per hectare.

Grapes

Nebbiolo.

Vinification

Selected grapes are destemmed and crushed before fermentation in stainless-steel tanks. Maceration lasts approximately 10 days at a maximum temperature of 30 °C. Malolactic fermentation finishes before the end of winter.

Ageing

The wine page specifies at least 18 months in oak barrels of different capacities. The 2020 technical sheet instead specifies 24 months in barriques.

Technical data

Alcohol is 14.5%. Ageing potential is 10–15 years.

Tasting profile

A pale garnet-red wine with a broad, complex bouquet of rose petals, red fruit and spices. The palate is full and well balanced, with velvety tannins.

Serving and pairing

Its natural elegance is paired with straightforward dishes such as Fassona tartare, a first course with Borgotaro porcini mushrooms, or fried egg with truffle.

Vintage notes

The wine page describes 2017 as warm and dry, producing an early harvest and low yields but high quality. The 2020 technical sheet contains a note labelled 2018, describing favourable weather, optimal grape ripening and harvest during the first half of October.

Label / history

The wine’s history is linked to Giulia Falletti, Marchioness of Barolo, whose contribution helped shape and spread modern Barolo. Made from Nebbiolo grown in selected Langhe municipalities, it is presented as a wine that evolves and gains complexity over time. The first estate vintage was 2017.