PRODUCTION AREA: Municipality of Monforte d'Alba - Castelletto sub-area.
Elvezian type soil (emerged seabed, formed in the late Miocene, 10 –12 million years ago) of medium texture (silt, clay and sand in balanced percentages), rich in mineral salts and active limestone.
VINIFICATION: Soft pressing of the grapes harvested by hand with consequent rasping and fermentation in thermo-conditioned tanks at controlled temperature (30-32 °). Pre-fermentation cryo-maceration for 48 hours. The tumultuous fermentation lasts about 9/10 days. At the end, the must undergoes a post-fermentation maceration with a submerged cap for about 90 days, as the oldest Barolo production tradition.
AGING: Immediately after the malolactic fermentation, which took place in December, the wine was placed in wooden barrels, partly new and partly used. Decanted once a year, after 24 months it was assembled in cement tanks from where, after a pause of about 24 months for a further natural stabilization, before being bottled during the summer. Refines in the bottle about a year before marketing. Garnet red color with ruby reflections. Intense aroma with clear hints of vanilla, toasted hazelnut, licorice, tobacco and cinnamon. The fruitiness is clear with aromas of wild strawberries and blackberries. Full and elegant taste, full-bodied, austere, reminiscent of olfactory sensations. Pleasant are the woody note and the fruity that blend perfectly.