Barolo Classico

Beef, Pasta, Lamb, Game (deer, venison)

The wine is racked into large Slavonian oak barrels where it will age for more than 24 months. This is followed by a passage in concrete tanks before being bottled.

After the manual harvest in our five historic vineyards in the municipality of Barolo, the grapes are de-stemmed and crushed in the cellar. Spontaneous fermentation follows in large concrete tanks, at a temperature between 22 ° and 28 ° for about 15 days. Subsequently, submerged cap maceration in concrete for 20 days, at which time the malolactic fermentation also takes place.

It was born about 11 million years ago due to erosion of the overlying land, which is why its composition is slightly different from the other lands of the Langa. In fact, it acquires a completeness of macro and micro elements that give the future wine unrivaled complexity and longevity. Clearly visible from the bends of the provincial road that climbs from Barolo towards the ancient Castello della Volta, the vineyards of this renowned cru extend for approximately 6.75 hectares, with a south, south-east exposure and an altitude that varies from 270 at 330 meters above sea level.