Barolo docg

Grape-variety: Nebbiolo

Growing location: the historic San Biagio, Galina and Pria-Capalot vineyards in La Morra, in sun-blessed positions at various altitudes. The soil is mainly composed of calcareous marl and tufa. These properties make the wine grown on these vineyards extremely rich and complex.

Harvest: heavy thinning of the bunches in summer brings the harvest forward to early October. The grapes are then picked by hand, with careful grading in the vineyard and before crushing in the winery. The final yield is between 6 and 6.5 tons/Ha, always well below the limit fixed by production regulations (8 tons/Ha).

Vinification: lengthy maceration on the skins in keeping with tradition, in heat-conditioned tanks with gentle breaking up of the cap. This caters for intense, selective extraction of the polyphenols, while also guaranteeing good dissolution of the other fractions, especially the aromatic components.

Maturing: in big oak casks for 24 months, during which the wine acquires elegance, and the wealth of substances it is blessed with become perfectly balanced. The tannins are finally softened by around 1 year in the bottle, where the evolution of its fruity, flowery and above-all spicy qualities reaches a crescendo.

Colour: garnet red, tending to more mature shades on ageing.

Nose: intense and highly complex. Dog rose and berries stand out, along with spices and jam, and an ample floral bouquet. As the wine evolves, liquorice, cooked plum, mushroom and dried figs show through, with a range of sensations that stretches as far as tobacco, leather and white truffle.

Taste: dry, bold and full-bodied, warm and tannic. Harmoniously rounded, with a long, expansive aftertaste.