Barolo

The grapes come from parcels in Barolo, Castiglione Falletto, La Morra, Monforte d’Alba and Serralunga d’Alba, on calcareous clay soils, in some cases at around 300 metres above sea level. According to the vintage data sheet, fermentation is initiated by a pied de cuve in temperature-controlled stainless-steel tanks; daily remontage and around 25 days of skin contact follow. The wine then matures for 36 months in large French oak casks and for a further twelve months in bottle. It shows red berries, plum, dried flowers and nutty notes, along with taut acidity, firm ripe tannins and a dense, long body.