| Origin |
Exposure: South-East with a good slope. |
| Soil composition |
Limestone and very compact. In fact, it is composed of clay and silt and has a remarkable percentage of stones whose high presence, associated with the clay, limits the vegetation of the Nebbiolo vine and predisposes the vines to be readily affected by climate changes, favouring the perfect ripening of the clusters. |
| Harvest |
By hand, usually in early October. |
| Vinification |
The grapes are rapidly brought to the wine factory, gently destemmed and crushed, then fermented in temperature-controlled stainless steel tanks at 30/32°C. The maceration lasts 11 days, during which periodic pump-overs are made to allow the must to gather all elements present in the skins and carefully extract the colour. The racking is done only when all the sugar is converted into alcohol. |
| Ageing |
The wine is decanted into concrete vats, specially made with cork insulation. The wine keeps the fermentation temperature at about 22°C for a long time. 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 ageing in the bottle for 12 months before being marketed. The Barolo Sarmassa reaches maturity after 8 years from the harvest, and the plateau of ageing is between 8 and 30 years. |
| Pairing |
A wine of great structure, well adapted to main courses of red meats, stews and game. It is also an ideal companion for cheeses and the typical Langhe cuisine. |
| On offer |
Price Marchesi di Barolo Barolo Sarmassa 2016 HK$ 385.77
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