Barolo
Production area: the whole territories in the municipal district of Barolo.
Grape variety: 100% Nebbiolo (Lampia subvariety), with Rupestris Du Lot rootstock.
Age of vines: 45 years.
Yield of grapes per hectare: 65 quintals.
Harvest time: second half of October
Vinification: traditional method. The must ferments in contact with the skins for 8 – 10 days with frequent pumping over during the day.
Maturation in cellar: for about six months the new wine is kept in stainless steel tanks and undergoes some racking. After a 24 months’ maturation in small oak barrels or Slavonian oak 500-litre barrels the wine is bottled.
Chemical analysis
Minimum total alcohol content by volume: 14-14.50%
Minimum total acidity: 5.5-6.5 ‰, pH 3.20-3.40
Sensory analysis
Colour: intense garnet red with bright orange hues.
Bouquet: complex with scents of ripe fruit, undergrowth spices.
Flavour: intense; rather tannic when young, sweeter and more pervasive with ageing.
