del Comune di Serralunga d'Alba Renaissance 2019
Soil with a high content of limestone and grey marl alternating with sand
Exposure and altitude
300-400 m asl
Guyot 4000 plants/ha
I-II decade of October
The fermentation is traditional: medium-long (15 days) in stainless steel vats with a floating cap at a controlled temperature (27-28 °C). The must then stays in contact with the skins for further 15 days to optimize the extraction of the polyphenolic substances and help start the subsequent malolactic fermentation. Ageing: after 24 months in oak barrels and 12 months in concrete tanks the wine is ready to be bottled. A wine capable of expressing its qualitative characteristics right away, with the ability to last over time, even for 25/30 years.
The Barolo par excellence goes well with important dishes, such as traditional Piedmontese meat main courses and medium-long-aged cheeses. For the 2019 vintage we recommend a special pairing with risotto with Castelmagno and pan-brioche with guinea fowl breast and liver mousse. If you like, it can also accompany the conversation at the end of the meal or a “special” toast!