Langa from Alba
Miocene-Helvetian and Tortonian, rich in limestone and marls
Exposure and altitude
South, south-west - 300/400m slm
Guyot 4.500 plants/ha
I-II ten days of October
0,375 - 0,75 L
Vinification: the fermentation is traditional, carried out for an average of 8-10 days in stainless steel vats at a controlled temperature (30-31°C) with a floating cap and pumping over ofthe must. The must is then left on the skins for several days to optimize the extraction of the polyphenolic substances and to help the malolactic fermentation get underway.
Ageing: at least one year in large casks made of oak (from Slavonia and
mid-France), followed by no less then 6 months in the bottle.
The results of lengthy ageing, above-all on account of their natural qualities, these robust, well-bodied wines are packed with structure and are well capable of withstanding the test of time. Barolo has an attractive ruby-red colour with garnet highlights which become orange with the passing of time. Its bouquet is clean, full and intense, with the wine’s typical traces of withered flowers, dry leaves and underbrush.
Ideal with rich red meats, varying according to the wine and vintage, and medium and mature cheeses, they are also perfect after-dinner wines.