The grapes come from one of the oldest vineyards in the entire Barolo region: Rocche di Castiglione Falletto. Vineyards with vines planted in 1940, 1950 and 1968, with a southern exposure. Marly soil with a yellow-blue tinge. Guyot training system and a density of around 4.600 plants per hectare. Altitude around 330 m asl.

It is fresh, balanced, silky, enveloping and full-bodied on the palate. The tannins are prominent yet well-integrated. The finish is long and persistent. We recommend decanting a few hours before serving.

Barolo DOCG

After gentle pressing, the juice ferments for around 3 weeks in a stainless steel tank, in contact with the skins and with regular pumping-overs. This period includes a cold pre- and a post-fermentation maceration, involving the traditional submerged-cap method. Malolactic fermentation takes place in wood.

In oak barrels for around 30 months.