VINEYARD: Vineyards located in La Morra and Barolo at an altitude between 350 and 480m above sea level with excellent exposure that varies from South-East to South-West. Soil composed of blue marl and clay with a slight presence of sand. Manual harvesting takes place in October.
VINIFICATION AND AGEING: After a careful destemming-crushing, the maceration is carried out in stainless steel tanks at a controlled temperature of 25-26°C and proceeds for 30 days with daily pumping over of the must. After the spontaneous malolactic fermentation and a short rest period in stainless steel tanks, during the first months of the year following the harvest, the wine begins his ageing in large casks of different capacities: here it ages for at least 18 months. After bottling, it is kept at a constant temperature in dark cellars and in lay-down bottles until it reaches a perfect refining.
DESCRIPTION AND TASTING NOTES
This wine manifests its agreeability during its youth but, given its structure, is also suitable for a good ageing, acquiring complexity and refining over time.
Colour: garnet red;
Bouquet: delicate floral aromas, reminiscent of roses and violets, blend with notes of cherries;
Taste: the excellent balance between acidity and tannins gives it an excellent body.
The great structure and good acidity make it a wine that goes well with structured and complex dishes of red meats, game, braised meats, aged cheeses.