With its vibrant ruby red color, this wine presents a bouquet of delicate aromas, including wild strawberries, rose petals, cinnamon, and cedar. On the palate, it boasts a fluid structure and silky tannins, with flavors reminiscent of red fruit, vanilla, and a subtle hint of earth.

climate

Barolo has a warm, maritime climate, characterized by warm, pleasant summers, cool, but rarely truly cold, winters, and relatively low rainfall. Summers in Barolo are pleasant, with average daily temperatures ranging between twenty-five and thirty degrees Celsius.

soil

The Barolo we produce reflects the traditional method of blending the finest vineyards. The vineyards face east, west, and southwest, and the soil is clay-limestone with traces of sand. The concept behind the bottle is aimed at expressing the typical characteristics of the appellation, with a wine that is highly drinkable, has intense aromas, and a structure that reflects the vintage. The blending process takes place after tasting and barrel selection, with the aim of achieving the classic character of the vintage and the unique expression of the vineyards.

vinification

The Barolo harvest takes place around mid-October. The vineyards are divided into micro-plots based on the ripeness of the bunches. Harvests are carried out separately, allowing for the production of multiple cuvées per plot. This separation is maintained throughout the vinification and aging process. Fermentation of all the micro-cuvées takes place first in stainless steel tanks, followed by submerged fermentation: the grape skins are kept submerged approximately 40–50 cm at a controlled temperature for a medium to long period, up to 30 days. After a minimum of 18 months of aging in wood, the various micro-cuvées are expertly blended. The wine is bottled in June and July, where it remains until the following year before being released.