cru Albarella in Barolo
Vineyard size is 0.8 ha overall with a south-west exposure. Training system is classic Guyot mothod with medium-short trimming.
Manual harvesting of the overripe grape in 20-kg perforated crates through a careful selection of the bunches. Transfer in cellar within hours, grape crushing and destemming, and 15% must bleeding. Thermo-controlled fermentation at 34 °C, with frequent pumpovers. Long maceration (about 350 hours); racking in barriques, where the natural malolactic fermentation takes place.
24 months in all new barriques; 2 months in stainless steel vats and and 6 months in bottle.
Bright red garnet color with light orange shades. Prominent notes of China Calissaia bark, tobacco and dried flowers linger in the fleshy rich aroma. The mouth shows a powerful and firm structure balanced by a moderate acidity which makes the wine drinkable and very pleasant.