The vineyards are between half and high hill (300-350m slm), with a south-east exposure, planted originating from Miocene Helvetic epoch, rich of limestone and marl, situated in the municipalities of Serralunga d’Alba and Diano d’Alba.
52 hl per hectare.
Traditional fermentation, in stainless steel vats with floating cap with the average duration of 8-12 days at controlled temperature (30-31°C) with frequent pump overs. It follows the permanence of the must on the grape skin for a few days in order to optimize the phase of polyphenol extraction and to foster malolactic fermentation.
The Barolo is stored at least 2 years in oak barrels (of Slavonia and central France) before bottling in the Albeisa 75cl bottles with a minimum ageing of 6 months.
Storage and evolution
This Barolo wine reaches its optimal taste 4-6 years after the harvest but it sensibly changes according to the harvested vintage.
Tasting notes and sensory properties
As a result of a long refinement and thanks to its natural characteristics, this Barolo wine is robust in character, full bodied and of rich structure. It helds up well over the years. In the glass, the Barolo is a fascinating wine of ruby red colour with garnet-red reflections which tend to become orange over time. The smell is clear, deep and intense with a typical scent of withered flowers, spices, mulch and undergrowth. The taste is warm, soft, velvety, harmonious and with a long persistent finish.
The Barolo is excellent with all kinds of red meat, according to the wine and harvested vintage, and with medium or long maturing cheese. This precious wine can also accompany well friendly chatting at the end of a meal.