||Vintage great, good texture, intense fruit, tannins and well-defined authoritative good persistence.
||It is continental, with hot summers, cold winters and often snowy, spring and Autumn period. Dry September is usually a synonym of good harvest. Exposure to the Sun is just as important that the composition of the soil and the Nebbiolo is always better planted on the slopes looking exposed South, Southwest and Southeast.
||Clayey, calcareous with sand grain. The Langhe (Langa or) are pre-Alpine hills of Southern Piedmont. In the area of Barbaresco Nebbiolo is grown between the 200 and 400 meters above sea level.
||In the first three weeks of October, depending on the climatic conditions of the vintage and always some day sooner than Barolo. All harvesting is manual in small perforated baskets.
||The must is fermented in stainless steel 30° C for 24 days on the skins, with frequent repassing of must over lees. After racking the wine remains in the tank again until September when it starts ageing in wood for 1-2 years.
||36 months in oak barrels, 8 months in bottle.
||Important pasta dishes, red meats, cheeses.