Savoury with leather and earthy notes, traditionally styled and gamey Barolo.
Following crushing and destemming, the grapes were fermented in stainless steel tanks at controlled temperatures of between 28 to 30°C. Maceration on the skins lasted for 12 days, with daily pump overs. Natural malolactic fermentation took place during the spring following the harvest. The wine was then aged for three years: two of which were spent in large Slavonian oak casks and one year in tank, followed by six months in bottle, prior to release.
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