The color is rather light red with brown-orange shades. In the nose there is a lot to discover and it is colored by aromas of moka, raisins, plums, cherries, blackberries, toasted bread, tar, tobacco, dried red flowers and balsamic vinegar. In the mouth this complexity is confirmed and carried by a lively acidity and refined but structured tannin. The finish is long and impressive. This is a great aging wine that will increase in complexity over the years.

Combine with a nice piece of red meat with sauce, game such as doe and buck, veal liver with raspberries, black pudding from Pata Negra or Noire de Bigorre or with strongly aged cheeses. After some aging, it can even accompany chocolate desserts.

climate

The proximity of the Alps and the Dolomites determine the weather and ensure cold winters with sufficient precipitation. The proximity of the Mediterranean makes the summers hot and dry with cooling during the night. The high vineyards provide even more ventilation and cooling.

soil

Barolo: Described by the Italians themselves as "The King of Wines and the Wine of Kings". The vineyards are located in the municipality of Barolo itself and La Morra. This mix of soils (sandy soils with clay and marl and sandy soils with more limestone and boulders) guarantees a very complete Barolo style.

vinification

100% Nebbiolo. Grapes are picked by hand. The complete fermentation lasts between 30 and 40 days with the wine being pumped over its must 3 times a day for the first 15 days. Undergoing continuous pigeage during the maceration on its skins for the next 15-20 days, while its fermentation is still going on. The wine is then matured for at least 18-24 months in a mix of smaller and large barrels. Later on, it is transferred to cement tanks to rest for at least 6 to 12 months. It is then bottled and then left to rest in the bottle for the same length of time before being put on the market.