Barolo, produced with Nebbiolo grapes from the vineyard of the town of Novello, has a ruby red colour, and tends to an intense garnet red with ageing. The bouquet is complex and combines freshness with elegance and finesse. A flavour with strong tannins but well-balanced and lingering.

GRAPE VARIETY: 100% Nebbiolo da Barolo. 4 hectare vineyard in the town of Novello with southern exposure.

HARVEST: late October-early November. The grapes are harvested by hand in perforated baskets to allow air to pass through the bunches. The pressing is soft. Cold maceration for 24 hours at 12°C (for certain years).

FERMENTATION: "pied de cuve" with selected yeasts and 20-25 days of fermentation at a controlled temperature (29-30°C) with open repassing of must over the grape dregs at key stages in the process. Racking and gentle pressing to obtain only the best wine. Natural malolactic fermentation in a temperature-controlled environment (20°C).

AGEING PROCESS: Around 30 months in large 25 hectolitre wooden barrels of Allier and Slavonian Oak wood.

REFINING: in the bottle for 12-15 months in a temperature-controlled environment.

COLOUR: ruby red, tending to garnet red with ageing.

BOUQUET: complex, combining freshness with elegance and finesse.

TASTE: strong presence of tannins with great balance and persistence.

ALCOHOL: 13.5% to 14.5% Vol. (Depending on the vintage).

TO BE SERVED WITH: main courses of meat and mature cheeses. Sipping wine.