About this wine
Vineyard and terroir
The fruit is sourced from selected plots with varied soils rich in magnesium and manganese.
Vinification
The grapes are harvested by hand and sorted, then fermented for 12–15 days in temperature-controlled stainless-steel tanks. The wine remains on its lees for 25–30 days with regular bâtonnage.
Ageing
The wine spends one year in small Allier oak barrels, followed by two years in large 140 hl barrels. It then remains in bottle until release.
Tasting profile
The 1999 vintage has a broad aromatic profile, with leather and earth alongside dried flowers and juicy fruit. The notes linger.
Label / history
The 1999 Barolo Riserva La Stampa is dedicated to the popular daily newspaper published in Turin for many years.
