aromatic red meat and game stews and pot roasts, furred game roasts, feathered game and mature cheeses.

Destemming and crushing; alcoholic fermentation at a controlled temperature (28-30°C) on the skins for a total of around 14-16 days, with targeted racking and returning maximizing the extraction of colour, aroma and tannic structure. Following the malolactic fermentation, the wine is transferred into French and Slavonian oak for ageing.

depending on the vintage, Barolo can be cellared for several decades. It is best stored horizontally in dark, dry surroundings at a constant cool temperature.

Growing locations: Barolo, Castiglione Falletto, Cherasco, Diano d’Alba, Grinzane Cavour, La Morra, Monforte d’Alba, Novello, Serralunga, Verduno, Roddi.
Soil: calcareous clay
Vine training: vertical trellis with Guyot pruning
Picking: 100% by hand
Harvest time: October
Maximum yield in grapes: 8 tons/ha