About this wine
Vineyard and terroir
The blend draws on estate vineyards in three municipalities of the Barolo district: Barolo, Monforte d’Alba and Verduno. The vineyards lie at 250–300 m, face south-west and have marly-calcareous soils. The vines are 10–12 years old, Guyot trained and planted at a minimum density of 4,000 vines per hectare. Yield is 70 quintals of grapes per hectare. Harvest takes place in October, with careful selection of the best fruit.
Grapes
100% Nebbiolo.
Vinification
After harvest, the grapes are destemmed and softly crushed. Fermentation takes place in stainless-steel tanks at a controlled 28°C, with the must kept in contact with skins and seeds for 15 days. After racking, conditions are established for malolactic fermentation.
Ageing
The wine matures for 36 months in French oak barriques and then rests for six months in bottle before release.
Technical data
Alcohol is 14.0% by volume, depending on vintage. Serve at 16–18°C.
Tasting profile
Garnet red with brick-orange nuances that become more pronounced with age. The perfume is intense and complex yet delicate and ethereal. The palate is warm, full and dry.
Serving and pairing
Pair with beef, game and stews, including steak, lamb, veal, rabbit, wild boar and venison. It also suits medium-aged and mature cheeses.
