||Southwest at 300 m a.s.l.
|Composition of the land
||Elveziano with clayey and calcareous sediments, rich in iron
||Traditional method: natural fermentation without added yeasts in stainless steel tanks. Ancient technique of splinting or submerging the cap until 90 days. This process allows for an elegant transfer of the wine as it retains some of the noble elements found in the skins
||Six months in stainless steel tanks, four years in large capacity Slavonian oak casks (35-50 hl) and a successive refinement in the bottle
||The Barolo Riserva pairs well with dishes of red meat, game and aged cheeses, which are typical of the local cuisine, as well as with many rich international dishes