Spontaneous fermentation carried out by indigenous yeasts for about 12 days in concrete tanks at a controlled temperature, followed by submerged cup maceration for 30 days, at a stable temperature of 29 C. After the racking off, the malolactic fermentation starts, and it lasts about 15 days at 22 C. The wine is aged for 4 years in Slavonian oak casks (4500L) with a further refining in bottle for 6 months. The Barolo is made from grapes coming from five of the most prestigious vineyards of the Barolo area: Cannubi, Cannubi San Lorenzo, Fossati, Liste, San Pietro delle Viole.
- Piemonte, Italy
Method & Production
Garnet hue, the nose revealing a youthful and tightly coiled but nevertheless inviting wine. Dark cool fruits with licquorice, bitter herbs and spice are backed by assertive tannins and a vibrant acidity. Will defineitly sit happily in the cellar for a few years, but offers plenty of pleasure to the drinker now.
Truffles! Steak; would also work well with game birds. Brasied meat pastas and risottos.