GRAPE: Nebbiolo (Michet – Lampia – Rosé clones)
CITY: La Morra – Serralunga – Bussia di Monforte
SOIL: Clay – Limestone – Marn – Sandy (Bussia)
COLOR: Ruby-red  with light orange highlights on the edge

NOSE: refined and intense, it displays dry petals of roses and violets with a touch of dusky spice

TASTE: dry, full-bodied, austere and robust, though velvety and well-balanced

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Tech Sheet

Produced with Nebbiolo grapes from the vineyards of La Morra and Serralunga (80%), while the
remaining 20% grapes come from Bussia di Monforte.
The grapes are generally harvested in October by hand; after being collected in small baskets,
they are immediately taken to the cellar to be pressed and de-stemmed. They are then put into
special temperature-controlled vats where they ferment for 10-15 days in the skins, with frequent
pump-over to extract coloring elements. After alcoholic fermentation the wine is stored in
temperature controlled still vats to help malolactic fermentation.
In spring, the wine is transferred to oak barrels to age for an average of 48 months. After aging,
the perfectly mature and clear wine is bottled and stored in temperature-controlled rooms until
delivery. The wine doesn’t leave the cellar before a minimum period of 12 month after the bottling
Bussia is the only area inside Barolo with sandy soil. This component enhances this Barolo with
elegance and more polished tannins.
Perfect with roasted meats, game, dishes with truffle and very aged cheeses. Served at 64° F.

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