About this wine
Vineyard and terroir
The fruit comes from vineyards on well-sloped hills in Barolo. The soils are carbonate-rich clay covered with fine quartz sand and silt.
Vinification
The grapes are harvested by hand and taken directly to the winery, where they are destemmed and gently pressed to extract colour and aroma. Fermentation takes place at a controlled temperature in temperature-regulated tanks, followed by approximately eight days of maceration with regular pump-overs. The wine is then transferred to cement vats maintained at 22 °C, where malolactic fermentation begins and finishes naturally.
Ageing
The wine matures for 24 months, initially in small oak barrels and then in larger casks. It subsequently rests for several more months in bottle in the winery’s cellars before release.
Tasting profile
Rich.
