Barolo DOCG Riserva
Area of Barolo
Miocene-Helvetian and Tortonian , wich is characteristically packed with limestone and marl
Exposure and altitude
Various exposures except for the north - 300/400m asl
Guyot 4.500 plants/ha
First-second ten-days of October
0,375 - 0,75 - 1,5 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 frequent pumping over of the 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 two years in large casks made of oak (from Slavonia and mid-France), followed by no less then twelve months in the bottle.
Ideal with rich red meats, varying according to the wine and vintage, and medium and mature cheeses, they are also perfect after-dinner wines.