Barolo DOCG

Winemaking:‍

The fermentation is traditional (15 days) in stainless steel vats with a floating cap at a controlled temperature (30-31° C). The must then stays in contact with the skins for a further 15 days to optimize the extraction of the polyphenolic substances and help start malolactic fermentation. One year in barriques from Allier and two year in oak casks still from Allier (2000 lt). After a soft clarification, the wine is bottled for a further period of maturation in the bottle, the length depends from the characteristics of the vintages, but never less than 12 months.

Tasting Note:‍

The colour is dark garnet with subtle ruby hues. Intense nose with overtones of roses, spices, earthy undertones with nuanced vanilla notes. The taste is dry, but soft, full-bodied, velvety and well balanced, and is very long-lasting. A classic, and delicious.