La Morra & Barolo
Vineyard size is 3.2 ha overall with a south-west exposure. Training system is classic Guyot method with medium-short trimming.
clayey and calcareous
Manual harvesting of the ripe grapes in 20-kg perforated crates through a careful selection of the bunches; transfer in cellar, grape crushing and destemming within hours; thermo-controlled fermentation at around 32 °C, with frequent, soft pumpovers. Long maceration (about 300 hours); racking in wood casks, where the natural malolactic fermentation takes place.
24 months in oak casks, 2 months in stainless steel vats and 6 months in bottle.
Intense and bright garnet-red in color. Fruity aroma enhanced by a lively acidity with notes of leather and graphite evolving over time. Complex in mouth, with polished tannins, evident fruity flavor and firm structure in perfect balance. Long-lasting finish.