Variety: Nebbiolo. Production area: Single vineyard, La Morra; South-East exposure. Soil: Clayey-little calcareous, rich in magnesium oxide and manganese. Vineyards: Sustainable agriculture. Harvest: By hand in small crates, mid October. Average production: 45 hl/ha. Fermentation: In stainless steel with a maceration on the skins of over 20 days. Malolactic fermentation in oak. Aging: 24 months in large Slavonian and French oak barrels of 30 hl. Bottling: Without filtration. Release: 4 years after harvesting. Bottles produced: 6.000. Tasting notes: Intense garnet red with brick hue. It opens with aromas suggesting underbrush, chopped sage, wild berry and a whiff of leather. In the mouth notes of cinnamon and licorice add depth to dark cherry and fresh raspberry. Silky tannins. A Barolo in which the characteristic of Nebbiolo grapes are expressed in their most delicate and elegant version. Service T°: 18°C. Storage: Even after 20-plus years.
Made with green energy.