About this wine
Vineyard and terroir
The Nebbiolo grows in the commune of La Morra, on west-facing hills with clay, limestone and sandy soils.
Vinification
The must macerates for 5–7 days at 25–30 °C in a rotary fermenter. Alcoholic and malolactic fermentation then take place in stainless steel tanks.
Ageing
The wine ages for 24 months in small French oak barrels, 35% of them new. It then returns to stainless steel tanks for a further 6 months of maturation. After bottling it rests in the winery's cellars for at least a year.
Tasting profile
Concentrated and full-bodied.
Vintage notes
2017: the growing season in Piedmont was particularly challenging, with hot weather and very low rainfall. The wines nonetheless showed none of the overripeness often associated with hot years. This may be explained by sharp temperature swings between day and night, as cool summer nights softened the effect of the hot days. The resulting Barolo wines were rich and firm.
