Classic Barolo from a dynamic family farm.
Terroir, production method and maturation: The grapes used for the wine are picked by hand. The fermentation of the wine starts in cement tanks with the help of pied de cuve and lasts for a long time as the skins extract a lot of tannins and flavor into the wine. The wine matures for 22 months in large Slavonian 2500 liter oak barrels.
Use: As a companion to strong meat dishes, such as game.
Description: An open fragrance with aromatics such as rose petals, oak spice and leather sophistication. The taste is dry and rich, and red apple can be distinguished. The tannins are refined but drying, and the acidity is very rich.