Grape variety: Nebbiolo
Production Area: Cerequio di La Morra subzone
Vineyard elevation: about 320 m
Soil type: compact marl, deep limestone; south
to southeast-facing
Training system: Classic Guyot
Maximum yield per hectare: 80 quintals
Vinification: maceration on skins for 20-25 days
in stainless steel
Elevage: two years in oak barrels, strategically distributed between small to medium barrels and large casks
Colour: garnet red, with ruby undertones tending
to orange
Nose: complex and ethereal with notes of vanilla, cinnamon and green pepper
Palate: dry and austere with notes of liquorice,
harmonious and opulent
Alcohol: 14% by volume
Pairings: mostly with rich and intensely aromatic dishes, Barolo is ideal for celebrating moments of friendship and conviviality; an equal companion to meditation and hospitality