Fruit
Earth
Acid
Body
Tannins
Country
Italy
Sub-Region
Barolo
Region
Piemonte
Varieties
Nebbiolo
Farming
Sustainable
Soil
Soils made up of clayey marl rich in limestone and minerals that alternate with slightly more sandy areas
Winemaking
malolactic fermentation takes place in in large French oak barrels followed by subsequent maturation for a period of 20 to 33 months depending on the vintage. After bottling, normally carried out in the summer without fining or filtering, the wine rests in the cellar for at least 9 months before being marketed.