Barolo Preda

The vines are planted in Preda at an altitude of 270 to 300 metres, facing west. The Tortoniano soil is characterised by pale tuff, white clay and sand; Diano sandstones and Marne di Sant’Agata are also mentioned. The grapes are fermented with natural yeasts at a controlled temperature of around 30 °C and macerated for approximately 350 hours. This is followed by malolactic fermentation in wood and ageing in French oak, for 18 to 24 months according to the available technical sheet. In the glass, it shows a full-bodied, structured style with ripe plum, mulberry, menthol and liquorice; acidity and tannin support the long finish.