|| The vineyard, located in Castelletto, one of the most prized sites for Barolo production, is planted in sandy-chalk loam on an east-southeast-facing slope. The vines are trained to the traditional Guyot system
|Yield x hectare
||yield per hectare never exceeds 7 tonnes
||clusters are hand-picked into small, 20-kg boxes
|| Immediately after being picked, the grapes are de-stemmed and pressed, and the must ferments in temperature-con- trolled stainless steel tanks; the fermenting wine is given daily pump-overs, to encourage pigment and aroma extraction from the skins. The fermentation generally concludes in 8-10 days, and the wine then further macerates on the skins, by the submerged cap method, which is a crucial stage, since not only does it extend the maceration process that began after the pressing of the grapes, but it also helps stabilise the colour over the future of the wine. During this 25-30-day period, malolactic fermentation takes place, which gives the wine microbiological stability.
||December signals the start of the wine’s mat- uration in oak, lasting an average of 30 months, followed by bottling and the crucial 8-10 months of process of bottle-ageing that completes a great Barolo.
||During its initial years, it is ideal with complex, full-flavoured main courses, such as wild game, as well as with medium-aged cheeses; after ten years’ cellaring, it becomes the perfect partner to long-aged cheeses and even to semi-sweet chocolate.