WINE-MAKING

Soft pressing of grapes, maceration with grape skins for around 6-9 days at a maximum temperature of 30°C.
After the malolactic fermentation in spring the wine is decanted into oaken barrels from Slavonian with a capacity of 30-40 Hl in which the Barolo matures for 24/30 months.
After the clarification, the wine is bottled without filtration and stays in the bottles for one year before packaging and consignment. The best years became RISERVA after five years.

 

Alcoholic strength : 13.60 vol.
Total acidity : 5.86 g/l.
Dry extract : 25,60 g/l.
Residual Sugar : < 1 g/l

 

TASTING PROPERTIES - CELLAR LIFE - PAIRINGS

With a ruby-red colour, the Barolo has a rich, elegant and subtle bouquet which gradually recalls the scents of violets, plums and cherries; the spices cinnamon, pepper and liquorice, as well as tobacco and white truffle. It has a dry and well-balanced flavour: thick at first with a dense and velvet consistency, then elegant, harmonic and in the end lingering
Bearing up well against ageing, the Barolo begins to open out around the fourth year and comes into its own around the eighth - ten year.