About this wine
Vineyard and terroir
The fruit comes from old vines in the Mosconi vineyard, most planted in 1955. The soils are manganese-rich clay and limestone, and yields are 3,500–4,000 kg/ha.
Vinification
The grapes are generally harvested in October at optimal ripeness. Alcoholic fermentation takes place on the skins for 20–30 days with natural yeasts at a controlled temperature of 28–30 °C, followed by malolactic fermentation.
Ageing
The wine matures for 36 months in new French oak barrels, then for 24 months in 50 hl Slavonian oak vats. It is the only Barolo matured exclusively in new barrels. After bottling, it rests for a further five years.
Tasting profile
Powerful, luxurious and layered, with a boldly defined character and an emphasis on rich fruit.
Label / history
Production of the 2007 vintage was limited to 4,000 bottles.
