Calcareous marl clay of sedimentary marine origin from the Tortonian period (9 million years ago); 12% active limestone and a basic Ph. Significant presence of microelements, specifically magnesium and manganese.
Vinification and maturation
In steel tanks. 17 /18 days of maceration with the skins, with a soft “shower” system of wetting the cap at a temperature between 32 °C and 27 °C. Malolactic fermentation in steel. Minimum of 3 years, aged for 24 months in average-sized oak casks before refinement in the bottle.
Garnet with brilliant luminous hues. Inviting and complex nose with notes of rose petals, juniper berries and fine spices; Ample mouth, good structure with a silky texture of tannins which already give a surprising harmony to the juvenile stage of this Barolo. Remarkable elegance and persistence.
Fettucine with porcini, Barolo brased pidgeon, well-matured cheeses.