| Climat |
A mild spring led to an early start to plant growth and development, and this lasted all the way through the entire growing season. No rain fell from mid-June on, and temperatures stabilized at levels above seasonal averages until the end of August. |
| Composition du sol |
Vineyards in the townships of Barbaresco, Treiso, Alba, and Barolo with soils created by strong marine currents during the Miocene epoch, mixed in composition with sand and clay as the principal elements. |
| Vendanges |
The harvest began in early September with the Arneis and Moscato grapes, continued with the Dolcetto and Barbera crop, and terminated at the end of the month with the Nebbiolo. |
| Température de fermentation |
28 - 30 °C (82 - 86 °F) |
| Vinification |
The grapes were very healthy and with an excellent balance of all their components (sugars, acidity, and polyphenols). Destemmed and then pressed, the must fermented for approximately 5-7 days on its skins at temperatures between 28 °C and 30 °C (82°-86 °F). The malolactic fermentation finished in mid-December. |
| À déguster avec |
A very versatile wine, its roundness and suppleness make it an excellent match with a full range of dishes as, for example, the traditional fried meats and vegetables and the pot-au-feu of Piedmont. |