||It 's a result of careful selection of Barolo wine, from vineyards located in the towns of Serralunga d'Alba, La Morra and Castiglione Falletto. These vineyards of mid and high hills (300-400 m) of various exposures
||Planted on land of origin, and Miocene-Tortonian Helvetian characteristically rich in limestone and marl.
|Streck pro Hektar
||65%. - Average - 48 hl / ha
||The fermentation is traditional. Made in stainless steel tanks to floating cap, with a medium-long term (12-15 days) at a controlled temperature (30-31 ° C). Following a stay of the must on the skins for 15 days,
||In terms of law, can boast of the term "Reserve", Barolo must provide at least 5 years of aging before being released to the market. Of these at least 3 are spent in large oak casks (barrels and central France). Then comes the filling, with a refinement that varies depending on the characteristics of the year but is never less than 24 months.
||The ideal approach to red meat, important, and cheeses of medium or long aging, but can also accompany the pleasant conversation of a meal