Marziano Abbona & Giuseppe Caviola
Vineyard of production: Perno - Monforte d’Alba. Grapes are cultivated in Perno, a village between Monforte and Serralunga d'Alba. Average age of vineyards: 31 years. Yield: 7 tons per hectare
Sand, clay, and loam mixture
Crushing-destemming followed by 24-hour maceration in contact with skins. Spontaneous, 32-day alcoholic fermentation in stainless steel tanks at controlled temperatures, max 30-31° C (86-88° F), using indigenous yeasts and skin contact. Daily pumpovers followed by dry racking and decantation with transfer to barrels. Average sulfite level: 40 mg/L. 1,150 cases produced annually.
In barrels of 25 hectoliters for 30 months. Assemblage and bottling without filtering is done in February. Rests in the bottle at a constant temperature of 14° C (52° F) for four months before release.
Delaware, New Jersey, New York, and Pennsylvania
This Barolo has a structure more oriented towards freshness and drinkability. On the nose, a persuasive aromatic complexity with notes of ripe red and purple fruit. Taste notes are harmonious and balanced with the right acidity that contrasts freshness and flavor. It is suitable for long aging in bottles.