Piemonte | Italy

Possessing all the tell-tale Barolo characteristics of plum, mulberry, tobacco, leather and violets, as well as vanilla and spice.

About the Producer

The vines are grown on clay-calcerous soil and planting density is 4,300 vines per hectare. Green pruning is done in May and July and grapes are finally hand harvested at the beginning of October. The Nebbiolo grapes are sorted, de-stalked with special equipment, and softly pressed. The must is piped into steel tanks where it is fermented at a temperature of about 27 degrees, before it is allowed to macerate post ferment. This extended maceration on the skins and high temperature allow extraction of plenty of tannins. The wine is matured in oak barrels for 3 years before bottling.

Food Pairing

Best drunk with hearty, gamey dishes such as beef or venison but also good with vegetables roasted in garlic, olive oil and strong herbs.