Description

Barolo comes from unique areas and the vines are tended with care and love all year round.

It starts with the winter pruning of the vines (Guyot method), followed by other work of planting, cleaning and pruning of the shoots, up to a careful selection of the best grapes at harvest.

The entire production process of this Barolo is strictly traditional, with a fairly long maceration, followed by a long aging (about three years) in oak barrels of 30 or 50 hectoliters and a further stay in the bottle of about twelve months before marketing.

It is a wine that can be enjoyed just a few months after bottling, but which will continue to gain in elegance over the years…. is a true jewel of Italian and international oenology.

Food recommendation

Hearty sausages, seasoned cheeses, meat seconds such as roasts, stews and game

TASTING NOTES

Garnet red color with brick tones. Perfume very intense of overripe fruit and spices. Well balanced in the mouth, always full-bodied thanks to the tannins and with a good aftertaste.

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