Powerful and full flavoured, this classic Barolo Cru has baked fruits with hints of herbs, tobacco and leather through to a dry, austere finish.
Fermentation took place in 55 hectolitre oak barrels, with 20 days of grape skin contact. Plunging of the cap was via the shower bathing method, during which the temperature was maintained at 27å¡ to 30å¡C. The wine was matured in average sized oak casks for two years, followed by further refinement in the bottle of at least 15 to 16 months prior to release.
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