All the different crus are vinified and aged separately with slightly different processes to underline the singular characteristics of each parcel and terroir. Fermentation occurs in stainless steel with daily cap submersion for extraction of flavor and color.
Pair with a hearty stew, wild game, roasted red meats, and cheeses.
Winemaking: The grapes are selected from very important small vineyards in the Barolo region. The vines are between 10 and 43 years old, planted in a clay-limestone soil and trained with the Guyot system. The average density is roughly 4,500 plants per hectare. All the different single vineyards are vinified and aged separately with slightly different processes to highlight the typical characteristics of each “terroir”.
Aging: The wine is aged for about 30 months in oak casks and barriques; all parcels are then carefully blended before bottling.
Description: On the nose explosive, opulent, charming and immediate. Hints of plum, ripe red and black cherry, blackberry, sour cherry, rose petals and tobacco. On the palate it is classic, rich, powerful, with notes of Alpine herbs and a leather finish. Tannins are already well-integrated.