About this wine
Vineyard and terroir
The fruit comes from well-sloped hillside vineyards in Barolo. The soils are rich in clay and carbonates, with fine quartz sand and silt.
Vinification
Harvesting is carried out by hand, mainly on foggy mornings in October, followed by careful selection. The grapes are destemmed and gently crushed. Fermentation takes place in stainless-steel tanks at 28–30 °C, followed by eight days of skin maceration. The young wine is transferred to enamel-lined cement tanks insulated externally with cork, which maintain a temperature of 22 °C. Malolactic fermentation occurs in these tanks and finishes naturally.
Ageing
The wine matures first in small French oak barrels and then in traditional large Slavonian oak casks, for a total of at least 18 months. It subsequently rests in bottle for another 12 months. This maturation contributes harmony, balance and greater finesse to the bouquet.
Tasting profile
Elegant, lively and well balanced, with a generous structure and rich aromas.
Label / history
The wine is made in a traditional style. Its label has retro details inspired by local Barolo traditions.
