Paolo: “Our Barolo comes from two communes, 50 percent of the grapes come from Cru Gallareto in the commune of Diano, the other 50 percent from Serralunga. It does an aging of about two years, a long maceration at harvest – 35 to 40 days of maceration with the skins – after fermentation these are splinted, then it continues its submerged cap maceration. After about 6 months of further bottle aging it is put on the market, 4 years total aging. Compared to the easier-drinking Barolos, the substantial difference is precisely the long maceration with the skins, from which all that can be extracted is extracted. When I go to racking the skins are completely exhausted, almost unmade, this gives it longevity. In the first year of life in fact it remains a difficult Barolo to drink, a bit unripe, but in the long run this maceration gives it a nice help…”
Cristina: “Let’s say it’s kind of like us. In the beginning maybe we are a little shy, a little closed, then the more time passes the more we ‘loosen up’.”
