How is Made
VINIFICATION: The fermentation takes place in stainless steel tanks at a controlled temperature of 28-30 °C. The maceration lasts 20-22 days. After racking, the wine is held at about 20°C to allow initiation of a malolactic fermentation. The wine is then held in barriques and tonneaux for about 6-7 months before transfer to botti (capacity 2000 liters) made of Slavonian oak to age 23-24 months. At the end of this period, the wine is bottled in August and released the following March.
CHARACTERISTICS: The bouquet presents complex aromas of berry marmalade and brandied cherries, with detectable spicey notes. Deep in hue, with soft-skinned, macerated dark fruit notes on the nose as well as a floral, lifted character – there is even a cassis-like note which I have seldom noted in Barolo. Deeply layered on the palate and underscored by a fine freshness, all dusky, steeped, beautifully ripe and juicy dark fruits, damson and notes of kirsch.