Wine-Making:
The grapes, entirely picked by hand, have their stalks removed, and
are then crushed and allowed to ferment in casks at a temperature of
30-32°C, with racking of the product only at the end of the fermentation
process.
Refinement:
A wine of great and youthful exuberance, it is allowed to mature for
24-30 months in traditional 25 hectolitre casks, where it is refined
and acquires elegance.
This process is followed by an interval of 9-12 months in the bottle
before the wine is placed on the market.
Organolectic Features:
Barolo in its most classic form: brilliant ruby red colour with garnet
rims. As regards its bouquet it opens with hints of dried roses, crushed
prunes, to then reveal suggestions of woodland flowers, liquorice and
spices.
Food and Wine:
Due to its superlative structure, this wine goes perfectly with red
meat second courses, feathered game and braised meat.
Temperature:
Best served at a temperature of 18-20 °C.
Storage:
This wine should be stored in a horizontal position, in a fresh and
ventilated place and protected from light and vibrations.
