Vineyard and terroir

The grapes come from Vineyard La Villa in the village of Barolo, on a mid-slope site at 320–370 m above sea level with an east/south-east exposure.

Grapes

100% Nebbiolo.

Vinification

The grapes are destemmed and crushed, then heated to approximately 32–33°C. Pumping over begins immediately and is particularly frequent during the first three days to extract colour and tannins. As the alcohol level rises, the temperature is reduced to approximately 25°C and pumping-over volumes are decreased to avoid excessive tannin extraction. The 20–30-day maceration includes délestage, both to aid tannin extraction and to oxygenate the yeasts. Malolactic fermentation follows immediately in temperature-controlled tanks held at approximately 20°C.

Ageing

The wine matures for two years in Allier oak barrels ranging from 2,000 to 14,000 litres. This extended maturation refines the tannins while maintaining balance between grape and oak aromas. After wood ageing, the wine may be fined to soften any remaining angularity and improve clarity. It then spends at least one further year in bottle before release.

Technical data

Alcohol: 14% vol. Available formats: 0.75 L, 1.5 L and 3 L.

Tasting profile

Ruby red with garnet highlights. The bouquet combines ripe plum, tobacco, mint, rosemary, cinnamon and dried mushrooms. Dense, closely woven tannins give the palate compactness, balanced by softness and harmony.