Grape variety 100% Nebbiolo
Origin area: 4 vineyards in La Morra and Barolo
Vineyard’s size: 3,2 Ha overall
Crop density: 4.000 stocks/Ha
Exposure: south-west
Soil: clayey and calcareous
Training system: classic Guyot method with medium-short trimming
Per-stock yield: 1,1 kg grapes (with 20-25% pruning)
Winemaking manual harvesting of the ripe grapes in 20-kg perforated
crates through a careful selection of the bunches; transfer in cellar,
grape crushing and destemming within hours; themo-controlled
fermentation at around 32 °C, with often and soft pumpovers.
Long maceration of the marcs (about 300 hours); racking in wood
casks, where the natural malolactic fermentation takes place.
Ageing 24 months in oak casks, 2 months in stainless steel vats
and 6 months in bottle.
Longevity from 3 to 8-10 years.
Per-year production around 13.500 bottles
Alcohol content 14 % vol.
Tasting notes intense and bright garnet-red in colour. Fruity aroma
enhanced by a lively acidity with notes of goudron, leather, graphite
evolving with the passing of time. Complex in mouth, with polished
tannins, evident fruity flavour and firm structure in perfect balance.
Long-lasting finish.
Serving suggestions the bottle should be kept laying down
and uncorked at least 1 hour before tasting. Serving temperature: 20 °C.
Pairings
Excellent with roasted red meat,
game, dishes with truffle flavouring
and ripe cheese.

Edit this Article