PRODUCTION ZONE

These grapes come from the vineyard Ravera in Novello at a height 360 mt above sea level, the soil is marl - calcareous with a tendency to clayey, with a good permeability. The vineyard has a very good South exposure.  

TRAINING SYSTEM AND VINEYARDS

The vineyard is composed of Nebbiolo (Michet, Lampia and Rosè) with Italian cloning material. The training system is Guyot with 4.700 plants per hectare.  

TECHNOLOGICAL MENTIONS

The wine making process is in the traditional way, where for 25 days “rimontaggi and follatura” take place i.e. the must is pumped over the cap several times a day to avoid drying out, and also the cap is mechanically broken up. This happens at a temperature of 30 °C to optimize extraction. The wine is then drawn off, and left in steel vats for 2 months, then is matured in oak casks for 60 months. Then up to today the wine is kept in the bottle in our underground cellar where there is a constant temperature of 16°C.

SENSORY CHARACTERISTICS

Ruby red in color with brick reflections, on the nose a sweet scent of cherries in alcohol, berry jam with a hint of white pepper, typical of this cru and of the land of Novello; complex nose followed by a warm mouth with a sensation of vanilla, extraordinarily soft and enveloping, with sweet and complex tannins; the spice also returns to the mouth joining the fruit in an unparalleled elegance for an amazing vintage like 2016.  

PAIRINGS

there are less ten Barolo Bio into the market! Did you know?  

SERVING TEMPERATURE: 18° C - 20° C