Barolo from 10 to 20 years

Available Vintages
1995, 1996, 1997, 1998, 1999

Grapes’ Origin
Grapes’ origin: from homeownership vineyards, located in some of best locations (Cannubi, Liste, Rué, San Pietro) in the lands of Barolo and La Morra Counties.

Soil: Marl limestone - clay
(Source Tertiary - Miocene)
Altitude: cabout 300 m. upon sea level.
Grape Variety: Nebbiolo 100%
(sub-varieties Michet, Lampia, Rosè)

Production method
Winter pruning of the short vine (max. 9 / 10 buds per plant), reduction and elimination of excess bunches after fruit set, strict selection of grapes at harvest. Traditional winemaking in their wineries in Barolo, with hat revealed fermentation and long maceration (of about 2 weeks) at controlled temperature (23/25 ° C) and subsequent submerged cap maceration with a variable duration be-tween 10 and 20 days. Aged in Slavonia oak barrels for at least three years and aging in bottle for at least two years.

Organoleptic characteristics
Intense garnet red color with orange reflections.
Ethereal, persistent, intense "goudron” perfume.
Dry, harmonious, velvety, full-bodied, austere and generous taste.
Alcohol: on average 13.5% Vol.
Total acidity: average 6.5 g / l

Food matches
It goes very well with red meats (roasted, skewered, grilled) and ground game.
Serving temperature: about 18 ° C.