Nebbiolo (St. Giacomo La Morra d'Alba vineyard)
Light destemming of the bunches to preserve the grapes’ skin integrity, fermentation and pumping over for 8-12 days, short rest of the mass to properly separate the liquid from the cap (skins), then separation and soft pressing of the skins. From November till late February-beginning of March the wine rest in TC stainless steel tanks. Malolactic fermentation goes on until the wine gets dry, then the wine is moved to another tank to clean out the sedimentation until it becomes limpid. Subsequently it goes into oak for 4 years. After the ageing time the mass is rebuilt into TC stainless steel tanks, no filtration and then bottling.
4 years in Allier French oak tonneaux (50% new - 50% second passage) plus big barrels; best at 8-10 years; 25 years of life.
Alcohol content: 14 % vol.
Very classic Barolo with tannins, evident hints of leather and tabacco, complimented by ageing.
It’s excellent with red meats, game, pork, lamb/goat, cheese, boiled meats, braised dishes with truffles.
Serving temperature 16-18°C