The Barolo wine was born in these lands and we dedicate love and meticulous work for the entire year in order to grow the best grapes.
We start during the winter by pruning the vines (“guyot” method) and then, in the following months of the year we proceed with other jobs such as cleaning and cutting the vines.
The wine-making starts in the Barolo winery with the pressing and the traditional fermentation of about thirty days.
The entire philosophy of our Barolo is rigorously traditional, with a fairly long maceration followed by a long aging process of about three years.
The wine ages for about 3 years in 30 or 50 hectolitre oak Slavonian barrels and then in the bottle for 12 months.
Colour: ruby red, very intense red.
Fragrance: very pleasant and delicate, recalling wilted roses and notes licorice and wood vanilla.
Taste: velvety, dry, rounded, rich and balanced in body and structure.
Temperature: 16 – 18 °C
Gastronomic’s combining: risottos, fondues, game, red meat and meat in general (roasts, grilled or skewered).