technical profile

Spontaneous fermentation carried out by indigenous yeasts for about 12 days in concrete tanks, controlled temperature (22 – 25 C initially, 29-30 at the end ), followed by submerged cup maceration for 40 days, stable temperature 29 C. After the racking off, the malolactic fermentation starts, and it lasts about 15 days at 22 C. Ageing: 4 years in Slavonian oak casks (4500L) with a further refining in bottle for 6 mounths.

This cru originated around 6 million years ago through sedimentation from the Padano sea, after which the African earth plates collided with those of the Italian peninsula. Being a relatively young plot, it has a good percentage of sand in its composition that ensures that the wines are characterized by explosive floral and red fruit notes. It can be found along the secondary road that runs from Barolo to La Morra. This vineyard measures around 3.20 hectares with a south-eastern exposure that varies from 290 to 50 meters above sea level.

perfect pairing

Barolo goes well with important dishes, such as traditional Piedmontese meat main courses. Ranging from world traditions, there is gulasch in Eastern Europe. Going to Japan instead gyoza (fried dumplings stuffed with spring onion, marinated pork and spices). Moving to The United States of America, beef (angus, wagyu, bue nostral, longhorn) in the brisket cut. But if you have the pleasure, even a simple “special” toast is perfect!