Italy, Barolo
Nebbiolo
Alcohol
14.5%
Vinification
• Full destemming; fermentation with indigenous yeasts only. • Use of Horizontal Fermentation tanks. • Traditional fermentation with semi-submerged cap with punch-downs and pump-overs. • Controlled fermentation temperature at 29°C on indigenous yeasts. • Total maceration time: 30-35 days. • Malolactic Fermentation in cement tanks during spring following the harvest.
Vineyard
Area: 2.39 hectares. Average age: 58 years. Slope: hilly. Exposure: hillside facing South-West. Altitude: from 310 to 340 meters. Average annual production: from 550 to 825 cases depending on the vintage out of which 1333 Magnums and 220 Double Magnums produced only in very best vintages.
Maturation
• Cask ageing for 48-60 months in Slavonian Oak botti of 20-30-50-80-100 hl. • After bottling, the wine is aged in our cellars for a minimum of 12 months before release.
