Location: La Morra and Barolo
Characteristics: South-west exposure, clayey and calcareous soils. Classic Guyot method with medium-short trimming.
Age: varies, with the oldest being 60 years old
Size: 3.2 hectares, 4,000 stock/Hectare
About 13,500 bottles
manual harvesting of ripe grapes in 20-kg perforated crates through a careful selection of the bunches, transfer in the cellar, grape crushing and destemming within hours; thermo-controlled fermentation at around 32 degrees Celsius, with often and soft pump overs. Long maceration of the marcs (about 300 hours); racking in wood casks, where the natural malolactic fermentation takes place.
24 months in oak casks, 2 months in stainless steel vats, and 6 months in bottle.