||Sarmassa is exposed to south-east, on a hillside with good inclines.
|Composition of the land
||Limestone and very compact. In fact it is composed mainly of clay and silt and has a percentage of skeleton (stones) very significant. The presence of high rocks, associated with clay, limits the vegetation of the nebbiolo grape vines and prepares to suffer from climate changes rapidly, helping to perfect ripeness of the grapes.
||Sarmassa Cru is maturing earlier and, therefore, generally the first to be harvested, usually in early October. The grapes, picked by hand, is rapidly brought into the cellar, gently de-stemmed and crushed, then fermented in temperature controlled stainless steel tanks at 30/32 ° C.
||The maceration lasts 11 days, during which periodic replacements are made to allow the must to appropriate all the trace elements present in the skins and carefully unpack the coloring material. The racking is done only when all the sugar is converted into alcohol.
||Decanted into cement vats, specially made with a cork insulation, the wine keeps for a long post-fermentation temperature of about 22 ° C. In this way, the malolactic fermentation starts and terminates spontaneously within two months. Part of this wine is aged for about two years in Slavonian oak casks and French oak for 30 to 35 hectoliters. The remainder is aged 12 months in small barrels of 225 liter French oak characterized by a medium-strong roast. The wine completes its aging in bottle for 12 months before being sold. The Barolo Sarmassa reaches maturity after 8 years of the harvest and the plateau of maturity is between 8 and 30 years.
||A wine of great structure, well adapted to main courses of red meats, stews and game. And 'an ideal companion for cheese and the Langhe cuisine in general.