This Barolo features a brick-red color with orange highlights; on the nose it reveals aromas of coffee, tobacco, vanilla and red berries, accompanied by violets and roses. On the palate it is imperious, powerful, elegant, and smooth.
In the La Morra growing zone, the position of the vineyards with their south and south-east aspect and the clay-calcareous and calcareous-siliceous soils with marl of Sant’Andrea provide excellent conditions for the growing of long-lasting organic wines with great structure.
Vineyard elevations of 820 feet asl and average vine age is between 20 to 50 years.
Following their harvesting by hand in October, the grapes are pressed and transferred into temperature-controlled stainless steel tanks. The fermentation is carried out in the traditional style, with daily pumping of the must over the cap for a minimum of 30 days. In the very best vintages the age-old method of punching down of the cap is used for around 40 days. The skins remain submerged in the must as if in infusion so as to extract as much aroma and flavor as possible. The wine is then drawn off and transferred into French oak casks holding around 25 hl, where the Barolo matures for 24 months. Finally, the wine is cellared in Bordeaux bottles with natural corks for a further 12 months prior to its release.
It makes a perfect match for dishes of character, red meats in general, game and mature cheeses.