Barolo D.o.c.g. Serradenari
Grapes: Nebbiolo 100%
Production area: La Morra
Altitude: 450-480 m. asl
Soil Composition: limestone and clay with sandy inserts
Exposure: South – South/West
Average yield: 70 ql./ha
Cultivation method: Guyot
Harvesting period: first half of October
Winemaking process: de-stemming-crushing, maceration in temperature controlled tanks at 25–26 °C with daily pumpover for 18–20 days and successive malolactic fermentation
Ageing: in oak barrels minimum 18 months.
Colour: garnet red
Nose: violet, rose and cherry fragrances that evolve into a light note of chocolate and hay.
Taste: pleasingly dry and full thanks to its excellent balance between the acidity and the noble tannins of the nebbiolo
Red meats, game, braised meats and aged cheeses