The Nebbiolo vineyards cultivated around the municipality of Barolo are situated at a height of 280-380 metres above sea level. These soils are rich of grey sandy silt clay and sometimes bluish in colour. These inter-woven lands have a very good drainage which helps to sustain the vegetative activity of Nebbiolo.
After maceration on the skins for some 20 days, malolactic fermentation is completed in steel. The wine then is transferred into oak barrels where it will mature for 24 months.
Following the blending technique using small quantities, all of which come from Barolo village, the wine rests for a further 6 months in bottles.
Colour: ruby red tending to garnet.
Bouquet: intense and exceptionally complex with evident notes of violets, tar and vanilla.
Palate: dry, generous, with impressive body and texture, and a long-lingering finish.
Alcohol: 14.0% vol.
This opens with aromas suggesting toast, menthol, steeped cherry and a whiff of iris. The palate is rather shy, showing oak, licorice and clove but not much fruit richness. Bracing tannins clench the finish. Give the tannins a few years to unwind then drink up. - Wine Enthusiast Magazine 88 Points