||Manual, in the second half of October.
||Traditional Barolo par excellence, with fermentation and maceration lasting 25-30 days at temperatures which vary between 31 and 33 °C.
||6 years, 3 and a half of which in traditional large Slavonian oak barrels and the remaining 2 and a half in the bottle.
||It expresses its best potential when served with meat dishes, rich in intense and persistent aromas and flavours, such as joints of lamb or kid. Also, thanks to its marked tannins, it is simply superb with the bitter-sweet alternation of furry and feathered game.