||The grapes used in the production of this special cuvee of Barolo come exclusively from estate vineyards "Historical Crus" places in the town of Barolo on hills with good slope formed by calcareous clay interspersed with compact layers of gray sandstone and covered with quartz sand and fine silt. The Nebbiolo grape is the eclectic par excellence: from compact soils of clay and limestone estrare plenty of minerals and trace elements that enrich the texture, soils loose sand and silt picks fragrant and spicy. The desire is to get the assembly that implements the harmonious synthesis of the characteristics of the vintage, in relation to the climate and the characteristics expressed by Nebbiolo precipue according to the microclimate and the soil quality of the individual vineyards.
||Low Guyot system on hills with good slope, sometimes quite steep.
||The grapes, freshly harvested, arrive in the cellar and is rapidly integrates gently de-stemmed and crushed to extract from the skin and the outer area the berry only the most noble and aromatic fractions. The fermentation, at controlled temperature, takes place in tanks thermo conditioned. The maceration lasts about eight days, during which they are carried out regularly pumped soft, so as to allow the must to take possession of all the elements present and carefully unpack the coloring material. The fermentation is finished all the sugar is converted into alcohol.
||Poured in cement vats, specially made with a cork insulation, the wine retains a long time the post-fermentation of about 22 °. In this way, the malolactic fermentation starts and ends spontaneously in a short time. The first wine is aged in small oak casks, is then assembled in the traditional oak casks large that make it harmonious and balanced, increasing the fineness of the bouquet. Before being put on the market completes its aging in bottle for some months. The Municipality of Barolo Barolo reaches maturity after 6 years from the harvest and ripening comes 30 years
||It goes perfectly with traditional egg pasta Langarole, Tajarin, the meat ravioli, the dishes of red meats, stews, braised and game. And 'ideal companion tome of sheep and goat cheeses and hard cheeses.