Barolo D.o.c.g.

Grapes: Nebbiolo 100%

Production area: La Morra and Barolo
Altitude: 350/480 m. asl
Soil Composition: blue marls
Exposure: South – South/East- South/West
Average yield: 70 ql./ha
Cultivation method: Guyot
Harvesting period: October

Winemaking process: de-stemming-crushing, maceration in temperature controlled tanks at a temperature of 25-26 °C for 15-18 days with daily pumping over of the must, followed by malolactic fermentation
Aging: in oak barrels minimum 18 months

Tasting notes:
Colour: garnet red
Nose: hints of cherry, rose and violet
Taste: excellent balance between acidity and tannins

Serving temperatur:

Recommended pairings:
Red meats, game, braised meats, aged cheeses


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