High content of limestone and grey marl alternating with sand
Exposure and altitude
South, south-west - 300-400m asl
Guyot 4.400-5.000 plants/ha
I-II ten days of October
Vinification: the fermentation is traditional: medium-long in stainless steel vats with a floating cap at a controlled temperature. The must then stays in contact with the skins for further 30 days to optimize the extraction of the polyphenolic substances and help start the subsequent malolactic fermentation.
Ageing: four year in oak casks still from Slavonia (2000 lt). After a soft clarification, the wine is bottled for a further period of maturation in the bottle, never less than 12 months.
Ideal with big red meat dishes and medium or mature cheeses, it can also make for pleasant after-dinner company.
Excellent vintage: a classy Barolo, with body, warmth, structure, and a very ample, intense nose.