About this wine
Vineyard and terroir
The Nebbiolo fruit comes from the Bergera-Pezzole district in the historic Barolo area. The grapes are harvested by hand from late September to early October.
Vinification
The grapes undergo temperature-controlled maceration, followed by a 14-day fermentation. The wine then clarifies naturally for two months in stainless-steel tanks.
Ageing
The wine matures for 36 months in 50–70 hl oak barrels, followed by 18 months in steel tanks. It then spends 12 months in a 478 hl oak barrel, stated to be the world’s largest, and a further six months in steel vats. After bottling, it rests for another six months in the winery’s cellar.
Tasting profile
Exceptionally elegant, rich and complex, with powerful tannins and remarkable freshness.
Vintage notes
The 2016 growing season was warm and dry, with welcome summer rains and cool autumn nights that provided ideal conditions for the phenolic ripening of Nebbiolo.
