Barolo Riserva DOCG

Vineyard and terroir

The Nebbiolo is selected from family-owned vineyards halfway up the hillsides of Serralunga d’Alba, facing south to south-west. The vines are Guyot trained at approximately 4,500 plants per hectare and yield around 50 hl/ha. Only grapes with the potential for the highest quality are chosen, and the Riserva is made solely in selected years.

Grapes

Nebbiolo.

Vinification

The grapes are harvested and selected by hand, destemmed and gently crushed. Alcoholic fermentation takes place in temperature-controlled stainless-steel tanks. Skin contact lasts 22–28 days depending on the vintage. Racking follows alcoholic fermentation, and the retained warmth of the new wine promotes spontaneous malolactic fermentation.

Ageing

The total ageing period is five years. Approximately 20 months are spent in medium-sized Slavonian oak barrels, with the remaining time in concrete and stainless-steel tanks. The extended maturation tempers the wine’s considerable, firm tannins.

Technical data

Alcohol: 13–14.5% vol.

Tasting profile

The colour is the garnet red associated with long-aged Barolo. The concentrated, ethereal bouquet opens with faded roses and cherries in alcohol, followed by tobacco, liquorice, truffle, leather and tar. Full-bodied, robust and austere on the palate, it has powerful noble tannins that soften over time and develop greater complexity.

Serving and pairing

Serve at 20°C and open one hour before serving. Pair with red meat, braised dishes, game, aged cheeses and traditional Langhe dishes, or enjoy it on its own. Cellaring potential exceeds 30 years.

Vintage notes

The Riserva is produced only in years when the selected fruit reaches the required standard; skin-contact duration varies from 22 to 28 days according to the vintage.