The Nebbiolo grapes for this wine come from vineyards located in Barolo villages, at 200 to 300 ft. above sea level. The average age of the vines is 50 years and they are grown on a southern exposure in calcareous clay soils, at a density of about 5,000 plants per hectare. After harvesting, the grapes are pressed and the must is fermented in temperature-controlled steel tanks after a short period in contact with dry ice to increase complexity and aroma. Skin maceration takes place over 15 days, assuring good color and body. The wine spends 36 months in oak Slavonia casks, and then six months in bottles before shipping. It is presented to the consumer with the following organoleptic characteristics: Color: garnet red with orange tinges. Fragrance: full, ethereal, lasting with the fragrance of flowers and fruits amalgamated with the scent of spices and essences. Taste: dry, intense, robust but velvety and harmonic. This wine goes well with red meat, game and matured cheese. It is advised to drink it at a temperature of 18-20C, decanting it carefully.
Vine Nebbiolo 100%.
Maximum grape production 80 q./ha. = 6.933 bott. 0.75 l./ha
Maximum yield 70% at the first decanting, 65% at the end of the ageing period
Ageing three years in french oak casks.
Colour garnet red with orange tinges.
Fragrance characteristic fragrance, ethereal, pleasant, intense.
Taste dry, full, robust, simple but velvety, harmonic.
Minimum acidity total 5 ‰.
Minimum dry net extract 23 g./l.
Complements Red meat and game, matured cheese
Duration in years 5-10
Serving temp 20° C.