Barolo – Vineyards Cannubi, Liste, Fossati
calcareous and clayey marl
wine training system
archetto variation of Guyot system
In the vintages where the weather permits, we select the best grapes from our three most important Cru: Cannubi, Liste and Fossati. Spontaneous fermentation in cement tanks at low temperatures) followed by a submerged cap maceration which, in some cases, could even reach 50 days. Aging in big barrels in Slavonian oak for six years followed by six months of aging in bottle before being released on the market.
Regular fermentation for about 18 days at controlled temperature (at first 22-25 ° C and at the end 29-30 ° C), followed by submerged cap maceration for 50 days with a stable temperature of 29 ° C. After the racking off started the malolactic fermentation and it lasted 15 days at 22 ° C. Ageing: six years in Slavonia oak casks (4500 l) with a further refining in bottle for 1 year.
We don’t want to recommend a “perfect” food – wine pairing , because everyone has personal ideas and tastes. We know better who you should have this wine with, anyone!