Barolo DOCG
The long maceration with the skins gives it longevity
| Varietal | 100% Nebbiolo; subvarieties: Rosé – Lampia – Michet in equal proportions. |
| Vineyards | Galaraj: planting year 1973, west side of Cru Gallaretto, or Galaraj, in the commune of Diano D’Alba. Autinot, cru Sorano and Rinad, cru S. Rocco, commune of Serralunga d’Alba. Clay soil; Guyot training system. |
| Harvest | Manual; late, usually around mid-October. |
| Vinification | Maceration with the skins for a long period (40-50 days) with daily punching down; followed by racking, malolactic fermentation and aging in wood.Maturation in 500-liter wooden barrels lasts 26 months, followed by aging in steel and finally in bottle until reaching the DOCG time frame for sale. |
| Taste | The nose is intense and rich, with floral notes and a sweet fruitiness reminiscent of cherry and raspberry. The palate is fresh and balanced, with a fruity and lingering aftertaste. |
| Vintages | Produced from 2015-until 2018 vinified from grapes of the Gallaretto Cru only. |
