| 酿造 |
The freshly harvested grapes arrive at the winery intact and are quickly crushed and gently destemmed to extract only the noblest and most aromatic fractions from the skin and the outermost area of the berry. Fermentation, at a controlled temperature, takes place in thermo-conditioned tanks. Maceration on the skins lasts about 8 days, during which periodic soft pumping over is carried out so that the must can gather all the elements present and gently extract the colour. Racking takes place only when all the sugar has been transformed into alcohol. Racked into specially made vitrified concrete vats with cork insulation, the wine maintains a post-fermentation temperature of about 22°C for a long time. In this way, malolactic fermentation starts and ends spontaneously in a short time. |
| 陈年 |
The wine is first aged in small oak barrels, then it is blended in traditional large Slavonian oak barrels that help make it harmonious and balanced, enhancing the finesse of its bouquet. Before being put on the market, it completes its ageing in the bottle for several months. Barolo reaches maturity after 4 years from the harvest, and the maturation plateau is between 4 and 20 years. |
| 匹配 |
Perfect wine with the traditional egg pasta from Langhe Area (Tajarin), ravioli (pasta stuffed with meat), grilled red meats, stews, braised meats and game. It perfectly matches the cheese of sheep’s milk and goat’s milk. |