del Comune di Serralunga d'Alba Renaissance 2018
Soil with a high content of limestone and grey marl alternating with sand
Exposure and altitude
I-II decades 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. 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. But not only that, if we explore the possibilities of world food and wine we can range in original combinations:from the French boeuf bourguignonne up to Asia with Nasi Goreng, passing through Canada and its smoked meat from Montréal. If you like, it can also accompany the conversation at the end of the meal or a “special” toast!